Bread with meat floss

Bread with meat floss

Introduction:

Production steps:

Step 1: pour the milk and egg into the basin and stir well.

Step 2: pour in sugar and salt.

Step 3: add high gluten flour.

Step 4: add yeast at last.

Step 5: knead the liquid and flour into a dough until it doesn't touch the hands or the basin. Add the butter cut into small pieces.

Step 6: continue to knead the dough until it can be pulled out of the film.

Step 7: ferment the kneaded dough, about 1 hour, ferment to twice the size, dip the high flour into the dough with your fingers, and do not retract the hole.

Step 8: exhaust the fermented dough and roll it into a rectangle about 0.3cm thick with a rolling pin.

Step 9: put the rolled dough cake into the baking pan, and evenly insert some small holes in the dough cake with a fork. Place the baking pan in the oven, put a baking pan on the bottom layer, fill it with boiling water, and finally ferment for about 30 minutes.

Step 10: evenly brush the egg liquid on the fermented bread germ with a brush.

Step 11: Sprinkle with scallion and sesame.

Step 12: put into the middle layer of the oven preheated 180 degrees and bake for 10-12 minutes.

Step 13: take out the baked bread, spray appropriate amount of water and cover it with preservative film.

Step 14: after the bread is warm and cool, cut two times at one end of the bread. Do not cut it off. Place the bread germ on the oil paper, spread salad dressing on the bread and sprinkle a little meat floss on it.

Step 15: roll up the bread with oil paper and tighten both ends to shape.

Step 16: after the roll is set, cut it into sections, spread salad dressing on both sides and dip it in meat floss.

Materials required:

High gluten flour: 250g

Meat floss: moderate

Milk: 140g

Eggs: 30g

White granulated sugar: 30g

Butter: 25g

Yeast: 1 teaspoon

Salt: 1 teaspoon

White Sesame: right amount

Shallot: moderate

Note: 1. The baking time of bread germ should not be too long, otherwise the skin will be too rolled up and crack. 2. After the baked bread germ is taken out from the oven, spray some water in time, and cover it with plastic film to make the bread skin soft, which is easier when it is soft. 3. When the temperature of bread and hand is almost the same, it is easy to crack if it is too cold or too hot. 4. After wrapping the roll with oil paper, twist both ends tightly. After about 3 hours, the roll will be shaped, cut into sections, and then spread salad dressing on both sides and dip in meat floss.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet