Crisp rolls with ketchup

Crisp rolls with ketchup

Introduction:

"The last bag of meat floss I bought at home has not been eliminated. Today I made this kind of meat floss roll with it. I found that it's very convenient to make this shape. It's OK to roll long strips and cut them into small sections. I don't need to worry about the shape one by one!"

Production steps:

Step 1: mix all the ingredients in the main ingredients and knead until the dough is glutened and expanded. Then round and cover with plastic film for fermentation

Step 2: ferment to about 2 ~ 3 times the size

Step 3: take out the dough, knead well, exhaust the air, relax the dough for 10 minutes, and then roll the dough into a square thin skin

Step 4: apply ketchup on the dough, and pay attention not to the tail

Step 5: then wipe well with a spoon

Step 6: spread a layer of pork floss over the tomato paste

Step 7: roll up from bottom to top and tighten the gap

Step 8: then cut into equal parts

Step 9: put the incision upward in the paper tray and ferment again

Step 10: after the fermentation, brush a layer of egg liquid, sprinkle some white sesame seeds, put into the preheated oven, 180 degrees, middle layer, about 15 minutes!

Materials required:

High gluten flour: 120g

Low gluten flour: 30g

Yeast: 2.5G

Fine granulated sugar: 15g

Egg liquid: 20g

Salt: 1 / 8 teaspoon

Water: 70g

Butter: 20g

Tomato sauce: right amount

Shredded pork: right amount

White Sesame: right amount

Note: pay attention to observe the fire, if the surface color to satisfaction, turn down the fire or cover the surface with a layer of tin foil to prevent the surface from burning!

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet