Chinese Food
Meat loaf
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You can't get tired of eating all kinds of floss.
Cooking ingredients
Cooking Steps
Step1:Put 30g high gluten flour and 100g water into the container.
Step2:Heat with low heat. Stir continuously when heating until the paste is turned off.
Step3:In a bowl.
Step4:Put the film on the back cover and refrigerate for more than 1 hour.
Step5:Put the main materials in the bread bucket in turn (because some of the high gluten flour and water in the material were used to make soup seeds before. So the high gluten flour put in the bread bucket is 150g, and the water is 50g). The soup seeds that have been refrigerated are also added.
Step6:Start the baker's pasta program.
Step7:At the end of the procedure, take out the dough, fully exhaust the air, cover with plastic film and relax for 1520 minutes.
Step8:Roll the loose dough into a large rectangle like the baking tray and put it into the baking tray. I used a 28cmx28cm gold plate.
Step9:Then fork out some small holes with a fork. Put them in a warm place and ferment them twice as large.
Step10:Brush the surface with egg liquid and sprinkle with black sesame.
Step11:Sprinkle with scallion.
Step12:Put it in the preheated oven. Bake at 200 ℃ for 20 minutes.
Step13:Take it out. Cover it with oil paper. Turn it over with the mold. Take out the mold and demould it.
Step14:After demoulding, cover the surface with another piece of oil paper to cool it.
Step15:Prepare honey water when you cool the bread.
Step16:When the bread is a little cold, remove the oil paper from the surface. Use a knife to cut several holes, but do not cut them. Then brush it with honey water and sprinkle with meat floss.
Step17:Roll up the bread with the help of oilpaper and dough rolling stick (starting from the side of the slit). Set the bread for more than 30 minutes with the mouth closed downward.
Step18:When the rolls are set, cut them. Brush honey water on both sides of the cut. Dip in the meat floss.
Step19:Finished drawings.
Step20:Finished drawings.
Cooking tips:1. Please adjust the temperature and baking time according to your own situation. 2. During the second fermentation, a little water can be sprinkled on the skin to prevent the skin from being too hard during baking and cracking when rolling the bread roll at the back. 3. The baked bread can also be brushed with a little honey water to prevent the skin from being too hard. 3. Roll it when it's a little cold. Otherwise, it's easy to crack when it's completely cold. There are skills in making delicious dishes.
