Chinese Food
Seaweed and meat loaf
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I don't want to eat shallot. I saw the bread roll passing by. It seems that I want to become a bread master. I'm eager to try it when I come back. I made the seaweed and meat pine bread roll with shallot and sesame. It seems that shallot is not so annoying. I usually eat sweet bread. For another taste, salty bread roll. There is no preservative. Although the salad dressing is bought out of the box, the meat floss is made by the bread machine before. In short, it has the joy of healthy and delicious DIY
Cooking ingredients
Cooking Steps
Step1:Ferment to 2 times of the size of the dough. Roll into a baking pan. Brush with egg white. Sprinkle with scallion and white sesame. Let stand at room temperature and ferment again (about 1 hour).
Step2:After fermentation, preheat the oven 180 degrees, middle layer, heat it up and down for about 20 minutes, until it's golden on the surface, take it out, cool it a little until it's not hot. Turn the gloves over once. That's to turn the side with Scallion on the picture towards the back into the bottom. Then when rolling, the side with scallion is on the surface.
Step3:The stuffing for the rolls. Spread the salad dressing on the thick slice of the turned bread, sprinkle the meat floss, sesame seeds, and spread the Shanghai moss. Finally, carefully roll it into a cylindrical roll from the bottom to the top. The roll is finished. After rolling, wrap it with oil paper to prevent looseness. (I can't take photos with my hands when I spread the filling roll with sauce. I didn't take photos.
Step4:The finished bread roll. It smells fragrant. It can be cut and eaten.
Step5:Another close-up. It's breakfast tomorrow.
Cooking tips:There are skills in making delicious dishes.
