Chinese Food
Shredded meat loaf
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Full drop of pork floss ~ full drop of popsicle and shredded pork floss bread by hand ~ ~ it was made the night before. It's great to make breakfast the next day ^ ^ without my permission. Please do not reprint. Reprint please indicate the author. All forms of theft are prohibited. Thank you
Cooking ingredients
Cooking Steps
Step1:All main materials except butter are put into the bread barrel. Pour in the order of liquid first and then powder - milk, egg liquid, then flour, milk powder. Put salt and sugar diagonally. Dig a pit in the middle and put yeast in i
Step2:Start and knead for 20 minute
Step3:Knead the dough and add butter softened at room temperature. Continue mixing for about 20 minutes
Step4:The dough can be pulled out of the mold after kneading (it may be 15 minutes or more than 30 minutes. In any case, it is necessary to check the film condition after each period of time until the glove film can be kneaded)
Step5:During kneading, you can use a silica gel scraper to clean the powder and butter on the wall of the bread barrel and scrape them onto the dough (until the barrel is smooth and bare). The dough kneaded is not taken out immediately. The dough is directly put into the bread barrel for fermentation
Step6:It will be fermented in about an hour. It can be fermented to twice the size. Use your fingers to dip high gluten flour. Poke a hole in the middle of the dough. The hole does not retract. This proves that the dough has been fermented successfull
Step7:Take out the fermented dough and exhaust. Be sure to exhaust the air bubbles inside. Roll after exhausting. Cover with plastic wrap and relax for 15 minute
Step8:Roll the dough into thin sheets. Use a scraper to cut it into small pieces
Step9:Spread the dough in a hollow mold. Don't spread it all over. Separate it a little bit (because the dough will expand in the post fermentation process) and squeeze the salad dressing. Sprinkle with meat floss
Step10:Continue to spread the pasta, squeeze the salad dressing and sprinkle the meat floss until the pasta is completely spread
Step11:Put in the oven for secondary fermentation. Put in a bowl of hot water. The dough will be twice as big as before.
Step12:It took about an hour for the mold to be filled with nine minutes. Then I sprinkled some green onion and ham
Step13:Preheat the oven 180 degrees, put it into the mold, the middle layer of the oven, and heat it up and down for 170 degrees and 30 minutes. In the middle of the process, tin paper should be added in time to avoid too deep color on the surface.
Step14:It's about six minutes before it's colored, and I'll cover it with tin foil. Demoulding cooling after dischargin
Step15:It can be sealed and stored when it reaches hand temperature. It's great to make breakfast the next day.
Step16:Finished product drawin
Step17:Finished produc
Step18:Fried chicken is delicious. It's full of meat floss. It's full of popsicl
Cooking tips:1. When the temperature is low, the second fermentation will turn on 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 the oven to keep the humidity. Of course, if the temperature is high in summer, the oven will not need to plug in the electricity and close the door to stew; 2. The water absorption of flour is different. Please increase or decrease the liquid quantity in the formula according to the actual situation. 3. When baking, observe the state. After the surface is colored, cover the tin paper in time. There are skills in making delicious dishes.
