Pork chop with Scallion recipe-Chinese Food-best chinese food recipes-cooking food

Pork chop with Scallion

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Late at night, the canteen is a bit idle. Hard working chef Yang can't help but want to bake some bread. He rummages through the box and finds that the high gluten flour is used up. He calls the supermarket in the community. There is still. It's so good. Immediately cheerfully kneaded the noodles and fermented them. I have made two kinds of meat loaves that I like very much. One is to wrap the meat loaves in the bread with the salad dressing. The flower petal meat loaf; the other is the onion meat loaf. When kneading the dough, I have already felt that the dough embryo is in excellent condition. The self-confidence explodes. The bread is out of the oven. First, I took a small meat floss meal bag to the sail that hasn't slept yet. He began to refuse - it's so late. I can't eat it. I'll eat it tomorrow. When I broke the bread and exposed the meat stuffing inside, he couldn't bear the temptation and ate one. The second batch of roasted chives and meat loaves. I served them in a whole dish. Fan Shao didn't refuse this time - such delicious bread. Put it tomorrow. It must be a pity. Bring one while it's hot.

Cooking ingredients

high gluten flour:400g

milk:190g

egg (for kneading):two

eggs (for mixing chives):1

Cooking Steps

Step1:Add two eggs, 3 g salt, 30 g Sugar and 190 g milk to the high gluten flour. Mix and mix. Knead for a while. Then knead with 4 g yeast. The amount of milk is related to the water absorption of flour and the size of eggs.

Step2:Add 30 grams of butter softened at room temperature and knead together to make a smooth and delicate dough. Say the whole hand knead dough effect is also very good. Happy.

Step3:The dough is covered. Fermentation in a confined space is about two hours to twice the size. Guangzhou is very hot these days. The fermentation is in good condition.

Step4:The fermented dough is kneaded again to exhaust the air. The dough is stretched. The extensibility is very good.

Step5:Divide the dough into six pieces. Weigh them. Each piece is about 65g. This time, I used the whole dough. In addition to making meat loaf bags, I also made seven meat loaf packets.

Step6:Roll it into a slightly thick skin like a cow tongue.

Step7:Then roll them up one by one.

Step8:Brush the pan with oil. Put the rolled dough side by side in the pan. Keep a little distance between them. Put it into the airtight space again. The second fermentation is about 1 hour.

Step9:Prepare the excipients while waiting for fermentation. About 40 grams of meat floss. 3 pieces of shallot, wash and cut into shallots. One egg is broken up.

Step10:About an hour later, the dough is ready to ferment. It looks chubby and complacent. Preheat oven. Preheat for 10 minutes at 200 ℃.

Step11:Brush a thin layer of egg liquid on the fermented dough. Then mix the onion with the egg liquid. Evenly spread the onion covered with the egg liquid on the surface.

Step12:Finally, spread a layer of meat floss. Because of the help of egg liquid, the meat floss can easily attach to the surface embryo.

Step13:Put the prepared bread embryo into the preheated oven. Bake it at 200 ℃ for 25 minutes. Each oven has temperature difference. Please observe the state at any time. Adjust yourself. ^_

Step14:Time's up. Put on the insulated gloves and bring out the bread. Just as I began to say in this article - onion fragrance, meat fragrance, bread fragrance. The fragrance is strong.