Chinese Food
Meat loaf
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It's a happy thing to make bread. Knead, ferment and watch the dough grow up. When the bread in the oven is mature, it's fragrant and full of happiness. Actually, who doesn't want to make a delicious meal for his beloved? This kind of meat loaf should be enjoyed by everyone. What we make today is very easy to succeed. It's made by direct secondary fermentation. The taste is very good. The organization is delicate and soft. It's really not inferior to the bakery outside. It's a success in one time ~ ~ it's really good ~ ~ it's made one night in advance. It's used for breakfast the next day. It's accompanied by a glass of milk or tea. HMM ~ it's really good ~ ~ no reprint without my permission. Reprint please indicate the author. All forms of theft are prohibited. Thank you
Cooking ingredients
Cooking Steps
Step1:Prepare all material
Step2:All ingredients except butter are poured into the bread barrel in the order of liquid first and then powder - water, egg liquid, high powder, salt and sugar are put diagonally. Dig a pit in the middle and put yeast in it
Step3:Start and knead for 20 minute
Step4:After the dough is kneaded and shaped, add room temperature softened butter. Restart the dough mixing procedure for about 15 minutes
Step5:It may be 15 minutes or 20 minutes, but it's not necessarily. In any case, it's better to check the film condition every period of time until the glove film can be rubbed out
Step6:In the meantime, you can use a silica gel scraper to scrape the powder and butter on the wall of the bread barrel to the dough (until the smooth dough in the barrel is smooth) and put the dough into a round shape and put it into the bread barrel for fermentation
Step7:It'll be fermented in about an hour. It'll be twice as big
Step8:Test the method of fermentation. After fermentation, dip some flour with your fingers. Poke a hole in the middle of the dough. If the hole does not retract and collapse around, it is fermentation
Step9:Take out the fermented dough and exhaust. Be sure to exhaust the air bubbles inside
Step10:The dough is very tight and delicate. There are no honeycomb pores
Step11:Divide the dough into 6 equal parts on average. Cover the plastic wrap and let it rest for 20 minutes
Step12:When it's still, it starts shaping. Take one of the dough and roll it into an oval shape
Step13:Squeeze some salad dressing on the top and put some meat floss on it. Roll the dough up and dow
Step14:Roll it up as tight as you can. Roll it into an oval shape
Step15:It's an oval shape like football. It's closed at both ends and at the bottom
Step16:Make other dough in turn. Put it in the baking tray. Put it in the oven for the second fermentation
Step17:Open the oven and ferment. Remember to put a bowl of hot water at the bottom and close the door. Ferment for about 4050 minutes to twice the size
Step18:Preheat the oven 180 degrees. Put it in the middle layer of the oven and heat it up and down for about 170 degrees and 15 minutes. Observe the coloring. Cover the tin paper in the last few minutes to avoid too deep coloring
Step19:When it's cool to warm, spread the salad dressing on the surface and sprinkle with meat floss. You can also use a knife to cut it from the middle but not to the end. Squeeze the salad dressing on the middle. Then spread the salad dressing and meat floss on the surface.
Step20:I'll try one right away. MMM ~ ~ ver
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Cooking tips:1. The weather is very cold and the temperature is very low recently. When mixing noodles, you can use warm water and yeast to first open and stand for a few minutes before mixing noodles. This is more conducive to yeast fermentation; 2. The first fermentation should choose a warm place. In the case of low temperature in winter, you can directly put the fermentation function in the bread barrel to select the fermentation function. Of course, if the temperature is high in summer, just cover it The fresh-keeping film can be fermented at room temperature; 3. After shaping, start the second fermentation and start the fermentation function of the oven at 38C. It will be twice the size of the oven at about 40-50%. Remember to put a basin of hot water under it to keep it moderate. Of course, if the temperature is high in summer, the oven doesn't need to plug in the electricity; there are skills for making delicious dishes.
