Meat loaf recipe-Chinese Food-best chinese food recipes-cooking food

Meat loaf

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A lot of daily Western food may be sweet. Whether it's made by yourself or tasted outside, eating it for a long time may feel a little greasy. Or some friends originally like salty food. Then this meat loaf is a good choice. It not only has a salty taste, but also is a good match for meat floss. It won't feel greasy. Even people who don't like western food very much can accept it. Especially the scallion and sesame sprinkled on the surface of this bread roll is the finishing touch. As far as I'm concerned, I especially like the fragrance of the moment when the green onion comes out of the oven. It's very fragrant. That kind of taste. It makes you want to taste it quickly. It's very tempting. It's a friend who likes salty taste. He just likes the green onion. That's great. This bread is tailored for you. Just looking at the slightly burnt color of turmeric on the surface, I can't help but reach for it Have a taste. Do you have any reason not to treat your stomach

Cooking ingredients

ingredients of soup noodles are as follows:8

high gluten powder:25g

clear water:100g

the surface decoration materials are as follows:8

white sesame:moderate amount

scallion:moderate amount

salad dressing:moderate amount

meat floss:moderate amount

whole egg liquid:moderate amount

dough material is as follows:8

high gluten powder:150g

Cooking Steps

Step1:Soup noodle steps: pour the flour and water into the po

Step2:Boil over low heat and stir until mush

Step3:Cover the boiled noodles with plastic film to prevent water loss. Refrigerate for 1 hour

Step4:In the process of making meat loaf, mix high flour and low flour, weigh out 150g and put aside with salt. Put other dough materials togethe

Step5:Add the prepared soup noodles and mix them together. Mix them with a scraper to make a paste

Step6:Add 150 grams of powder and salt and mix with a blender

Step7:Stir the dough until it can pull out the delicate film shap

Step8:Take out the dough and knead it into a dough. Cover with plastic film for the first fermentatio

Step9:Dough fermented to bulk and sof

Step10:Press the dough with your hands to release air. Roll it into a rectangle the size of a baking pan

Step11:Put it on the baking tray lined with oil paper. Put it on the upper layer of the oven without firing. Lower it and put the hot water in the basin. Close the door for the last fermentation

Step12:When the fermentation is ready, take it out. Brush the egg liqui

Step13:Make small holes in toothpicks to prevent dough from foaming during bakin

Step14:Sprinkle with white sesame and scallio

Step15:Put it in the oven and heat it up and down for 170 degrees. Bake for about 16 minutes until the surface is golde

Step16:After the bread is toasted, put a larger oil paper on the surface. Turn it over and put it on the net rack to cool it

Step17:When the bread is warm, tear off the oil paper at the bottom. Cut it with a knife spacing. Do not cut it

Step18:Put on a layer of salad dressing. Sprinkle with some meat floss

Step19:Roll up the bread with the help of rolling pin to roll up the paper. Do not loosen the roll. Place for 10 minutes to set the shap

Step20:Set the shape, open the oilpaper, cut off both ends, and then cut into small sections. The size can be determined according to your own preferenc