Minced pork rolls with shallot recipe-Chinese Food-best chinese food recipes-cooking food

Minced pork rolls with shallot

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I made two kinds of meat loaves last night. The meat loaves are too loose and soft. The taste of the cake rolls is wonderful. Send out a circle of friends. Everyone asks about the practice one after another. I will record it and share it with you. In the process, I will insert the practice of small meat loaf synchronously.

Cooking ingredients

high gluten flour:500g

meat floss:moderate amount

chives:3

salad dressing:moderate amount

Cooking Steps

Step1:Add egg, sugar, salt, yeast and warm milk to the flour. Knead until the surface is smooth. It will take about 10 minutes. Warm milk about 30 degrees. No hot feeling. The proportion of flour to milk is not absolute. Be flexible. The success or failure of bread depends largely on this. In different circumstances, such as the type of flour, brand, temperature, humidity, etc., will affect the actual amount of milk. Don't worry about adding milk. It will take time for it to be absorbed by flour. Knead it a few times more, and then decide whether to continue adding milk.

Step2:Add the butter melted at room temperature. Continue to knead until it leaves the film. In fact, there is no special relationship between the film and the film.

Step3:This is a picture of the dough I kneaded when I made bread.

Step4:The dough is kneaded, put on wet gauze, put in a closed space, and ferment at room temperature for about 1 hour. Fermentation time has something to do with the weather. Please keep an eye on it. It's hot in Guangzhou. If you put a bowl of hot water next to you, it will take less time. Half an hour. Poke the dough with your finger. If it doesn't retract, it means that the fermentation is just good. Press lightly on the back of your hand. Bleed the dough.

Step5:The dough with good ventilation is divided into two parts. One part is about 2 / 5 of the dough, and the other 3 / 5 is divided into nine equal parts. Put on the gauze and wake up for 10 minutes. Because I didn't expect to write a recipe at that time. This is a picture of dough when making bread last time.

Step6:Wake up the dough. The seamed side is facing up. Roll it into a thin rectangle. Put tin paper on the baking tray first. Put the oblong dough into the baking tray.

Step7:The other small dough, after being rearranged, shall be evenly placed in the mold of the square bottom cake.

Step8:Put the dough on wet gauze and put it in a closed space. Put a bowl of hot water under it. Let's ferment for about 25 minutes. My fermenter. The temperature of the whole fermenter is 40 ℃. Preheat the oven at 180 degrees at the same time for 10 minutes after fermentation.

Step9:After the second fermentation of the bread embryo, take it out, poke the hole with a fork, brush a thin layer of egg liquid, and sprinkle with scallion.