Scallion, bacon and minced pork rolls

Scallion, bacon and minced pork rolls

Introduction:

"I checked that a lot of meat floss rolls are made in the way of bread. It needs to be kneaded and fermented with post oil method. I think it takes too much time. After thinking about it, I think the bread inside can be replaced by Qifeng cake, and the soft taste is better

Production steps:

Step 1: do the preparation work first: cut the scallion, cut the bacon into small sections, separate the egg white and yolk.

Step 2: add sugar to the egg white three times, beat the egg white to coarse foam, add once, whiten the egg white for the second time, soften the egg white and add sugar for the third time, until the dry foam.

Step 3: mix the yolk and milk well.

Step 4: cremate the butter, sift the low powder into the butter and stir evenly.

Step 5: add egg yolk, milk and salt into the flour paste and stir well.

Step 6: divide the egg white into flour paste three times and stir well.

Step 7: spread the oil paper on the baking pan, pour the flour paste into the baking pan and smooth it. The flour paste is about half a centimeter thick and firm.

Step 8: Sprinkle with chopped green onion and bacon, preheat the oven in advance, put the baking tray in the middle, heat up and down at 140 ℃ for 10 minutes.

Step 9: spread oil paper on the table, take off the baked cake while it is hot, and remove the oil paper from the bottom.

Step 10: spread a layer of salad dressing on the bottom and sprinkle with meat floss.

Step 11: roll up the cake, wrap it in the oil paper and let it cool.

Step 12: when it's cold, cut it in sections, spread salad dressing on the left and right sides, and sprinkle with meat floss.

Materials required:

Low powder: 80g

Eggs: 3

Sugar powder: 20g

Milk: 60ml

Butter: 40g

Salt: 1 / 4 tsp

Bacon: 1

Shallot: how many

Salad dressing: how many

Meat floss: moderate

Note: my oven is relatively small, so it's a little over the top and bottom of 140 ℃ for 10 minutes. You can change the oven according to different sizes.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: onion