Minced bread rolls

Minced bread rolls

Introduction:

Production steps:

Step 1: knead all the ingredients except sesame and chive into a ball

Step 2: knead to the complete stage, you can pull out the smooth film

Step 3: cover the film and put it in a warm place to ferment to 2, 5 times the size

Step 4: exhaust and relax for 20 minutes, use a rolling pin to form the size of the baking pan (you can roll it on the pad paper slowly, and then drag it directly into the baking pan). Fork the hole with a fork, put a cup of boiling water in the oven, and continue the second fermentation with the fermentation stall

Step 5: take it out when it is twice the size and brush the whole egg

Step 6: Sprinkle sesame and minced chives (if you don't like it, you can leave it alone. The other one I made didn't sprinkle chives)

Step 7: preheat 180 degree oven for about 15 minutes until golden

Step 8: turn it upside down on another piece of oil paper or plastic wrap, tear off the pad paper, air it slightly, cut a few holes, apply salad dressing and sprinkle meat floss (my family is not strong enough to solve the problem on the same day, so I didn't apply salad dressing)

Step 9: roll while it's hot

Step 10: cut into small pieces when it's cold

Step 11: refreshing, not greasy, soft and delicious, and not bad after two days

Step 12: another salad dressing, fried black sesame, meat floss

Step 13: Delicious

Materials required:

High flour: 250g

Dry yeast: 3 G

Milk powder: 15g

Whole egg liquid: 20g (brush surface)

Salt: 3 G

Fine granulated sugar: 20g

Corn oil: 25g

Water: 125 to 130 g

Sesame: right amount

Minced chives: right amount

Meat floss: moderate

Salad dressing: right amount

Note: the same method to make 2 rolls, including scallion rolls without salad dressing, you can eat slowly. The salad dressing is too much and too greasy. Today's salad dressing is only coated with a thin layer, and the two ends are not coated. It's refreshing to eat. It's roasted at 180 ℃ for about 15 minutes, and the surface can be colored. It's easy to crack when it's Roasted too long. The meat floss sold in shopping malls contains almost all kinds of additives, as well as the strong fragrance of the West Point house. Although it's hard to make it by myself, I see my family eating it What's more important than the health of the family! (here's how to make meat floss http://home.meishichina.com/recipe-105734.html ）

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet