Minced bread rolls

Minced bread rolls

Introduction:

"I was too sleepy to make bread last night, so I had to put the noodles in the refrigerator and get up this morning to continue to make bread. I've made this for several times. This time it's the best. The taste and color are very good. I don't need to buy it in the future. I'll make it myself! "

Production steps:

Step 1: prepare the meat floss, green onion, ham sausage, flour and salad dressing.

Step 2: first add water, sugar, salt, eggs, milk powder, then add high flour, low flour, ordinary flour, and finally add yeast.

Step 3: knead the dough until smooth and add butter.

Step 4: knead until the dough is extensible and ferment to twice the size.

Step 5: take out the dough and let it air out. Roll it round and let it stand for 15 minutes.

Step 6: first open the dough with your hand, press it thin, and then roll it flat with a rolling pin.

Step 7: put it in the baking pan and press out the seal with a fork.

Step 8: cover with plastic film and ferment to double the size (ferment naturally in summer). In winter, put two bowls of water in the oven to keep the humidity.

Step 9: chop up the onion and ham sausage.

Step 10: after the dough is fermented, brush with egg liquid, sprinkle with sesame, onion and ham sausage. Preheat the oven for 5 minutes, put it in the middle and upper layer of 170 degrees and bake for about 12 minutes.

Step 11: take out the cool temperature, put it on the oil absorption paper, and spread salad dressing and meat floss on the back.

Step 12: roll up and press the tail down.

Step 13: cut, spread salad dressing on both sides and stick meat floss.

Materials required:

High gluten flour: 130g

Common flour: 100g

Low powder: 30g

Salt: 2G

Sugar: 15g

Egg: 1

Milk powder: 15g

Butter: 15g

Water: 100g

Egg liquid: right amount

Sesame: right amount

Scallion: 1

Ham sausage: 1

Salad dressing: right amount

Meat floss: moderate

Note: 1, the water absorption of flour is different, in the time to do soft hardness, appropriate amount of water. 2. There was no low flour at home, so I had to use ordinary flour with a quarter of corn starch, so it became low flour. If you have low flour, put 130 grams of low flour directly. 3. After baking, the bread must be cooled before rolling, otherwise it will crack. 4. Don't bake too hard, it's not good to roll.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh