Never tire of bread

Never tire of bread

Introduction:

"It's a super delicious bread with meat floss. I made this kind of bread with meat floss by myself. Because I have a bad mouth at home, I put a little more oil in it to make the meat floss taste crispy, so it won't clog my teeth. Of course, the most important thing to make the bread with meat floss is to have delicious meat floss. How can the meat floss sold outside taste delicious, I have to say that the meat floss is really delicious, and the taste can be comparable to the one I bought. After talking about the meat floss for a long time, I forget that our main character today is bread! Dangdang! The main character is on the stage

Production steps:

Step 1: knead the dough to the expansion stage with the post oil method (because the water absorption of the dough is different, the water should be increased or decreased appropriately according to the water absorption of the dough. Today, kneading is addictive and has been kneaded to the complete stage)

Step 2: it's a complete stage. It's not necessary to reach this stage when making ordinary bread, but I can knead it vigorously every time. Ha ha, as long as it's soft enough to easily stretch a tough film, and the film crevasse can be irregular serrated

Step 3: wrap it with plastic film, ferment at 28 ℃ for about 1 hour, and make it 2.5 times bigger

Step 4: one hour later, poke the dough with your finger. If the cavity doesn't retract quickly, it means that the fermentation is finished! Figure 4 shows the fermented dough

Step 5: flatten and exhaust the dough, divide it into 10 equal parts, roll round for 10 minutes, and wake up in the middle

Step 6: take one of the dough and roll it into an oval shape with a rolling pin

Step 7: roll down or up from one end of the oval dough, roll both ends and tighten them inside to form olive shape. Pinch tightly at the joint. (remember to pinch tightly, otherwise, the joint will open at the end of fermentation)

Step 8: put it into the baking pan for 38 degrees, and the humidity is above 85% for final fermentation. (in fact, the effect of microwave fermentation is very good. Just put a bowl of hot water into the microwave oven and put the baking tray in it. But don't put the baking tray on the bowl with hot water. In this way, the temperature at the bottom of the baking tray will be too high, and the yeast will be scalded to death. Secondly, the steam can't be emitted, and the humidity can't be reached.)

Step 9: Brush egg liquid on the fermented dough, preheat the oven, bake at 180 degrees for about 15 minutes

Step 10: when the baked bread is a little cold, use a serrated knife to cut in the middle of the bread

Step 11: squeeze the right amount of salad dressing into the incision

Step 12: apply proper amount of salad dressing on the surface of bread

Step 13: stick the meat floss on the surface of the bread coated with salad dressing and eat it

Materials required:

High gluten flour: 300g

Whole egg liquid: right amount

Salad dressing: right amount

Meat floss: moderate

Salt: 1 / 2 teaspoon

Egg liquid: 2 tablespoons

Milk powder: 2 tablespoons

Fine granulated sugar: 60g

Instant dry yeast: 1 and 2 / 3 teaspoons

Water: 150g

Butter: 30g

Precautions: 1. When kneading noodles in summer, due to the high room temperature, the dough will ferment early, so this time I use ice and water to knead the noodles, the effect is very good. 2. This quantity can be made into 10 pieces. 3. Please listen to the next passage for the method of meat floss

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet