Chinese Food
Bouillon roll
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Pork rolls are my favorite. Bread rolls made by direct method are always easy to dry. This recipe is made by 65 ° soup seed method. The finished product is relatively soft. Spring outing with a homemade meat floss roll delicious and healthy.
Cooking ingredients
Cooking Steps
Step1:Soup method - stir the water and high gluten flour evenly and then heat them on the stove. Keep stirring to prevent the pot from being pasted. When the temperature reaches about 65 ℃, it can not be burnt. When the batter is stirred, there will be small bubbles around. There will be lines. It's like we used to make paste. Pour into a small bowl. Cover with a layer of plastic film to prevent water loss and back skinning. Lower to room temperature for standby (soup can also be prepared one day in advance. Put in refrigerator for standby
Step2:Put the main dough material except butter into the bread machine. Knead it into a smooth dough (I used two 10 minute procedures). The sequence is to put water or milk first, then eggs. Put salt in one corner and sugar in the opposite corner. Add flour. Dig a hole in the flour and embed yeast.
Step3:Add butter. Knead to extended state. This bread roll does not need to knead out glove film. (the toaster kneaded for another 20 minutes after adding butter
Step4:Put the dough into the basin. Cover the dough with plastic film and ferment it to twice the size. Dip a little flour into the dough with your fingers. The dough will ferment in place if it doesn't sink or shrink.
Step5:After the dough is exhausted, roll it into a pancake of the same size as the baking tray. Spread oil paper on the baking tray and put the pancake into the baking tray.
Step6:Put it in the oven for 2 times of fermentation. Put the baking tray with hot water on the bottom. Ferment to twice the size. Or boil it in hot water and put it under the oven.
Step7:Fermented doug
Step8:Use a fork to make a small hole in the pancake to prevent it from bulging up when baking (don't make it so dense. This is my child's work
Step9:Brush with egg white, sprinkle with chives and sesame. Preheat the oven in advance.
Step10:Put it in the middle layer of the oven. Bake it for 12 minutes at 200 ℃ (adjust according to the oven temperature. Cover tin paper in the middle when the fire is too big. Put it on the top layer for two minutes to color if the color is too light).
Step11:If you cool it a little after taking it out, you can cover it with plastic wrap or oilpaper, which will be more soft. Take advantage of the heat to remove the corners. Spread the oil paper on the bottom and spread the meat floss with salad dressing on the back.
Step12:Roll it up with a rolling pin. (you can make a few strokes near the rolled up side. But don't make it through. It's easier to roll. I didn't do it. It's good, too.
Step13:Wrap it with oil paper or fresh-keeping film and fix it for more than 1 hour. (it's better to put it in the bag if you make breakfast in the evening, so as not to dry the bread.
Step14:Well shape
Step15:
Step16:
Cooking tips:1. The soup bread is very soft. I see that someone's roll will break. This recipe is rewritten according to Su Su's recipe. I've made it five times. It's very soft. It's hard to break the roll. The oven temperature must be adjusted according to your own oven temper. Bake until the skin is golden. 2. Start rolling when it's warm. Don't wait until it's completely cool to avoid cracking when rolling. There are skills in making delicious dishes.
