Bread with meat floss and seaweed

Bread with meat floss and seaweed

Introduction:

"What I often make is sweet bread. This time I bought some beef floss and wanted to make an appetizer, so I chose Mr. Meng's meat floss and seaweed bread. Mr. Meng's raw material contained yogurt, which I didn't have at that time, so I replaced it with milk powder and added more water correspondingly. Besides, I was worried that the baking tray couldn't be put down, so I divided it into three portions to bake it. The taste was also good ~ ~"

Production steps:

Step 1: raw material drawing

Step 2: mix all the ingredients except butter (sea moss and meat floss), knead them into a smooth dough, and then add softened butter

Step 3: continue to knead into expansion stage (smooth film can be pulled out)

Step 4: cover the dough with plastic wrap and ferment in a warm place for one hour

Step 5: take out the exhaust gas, divide it into 3 parts, roll round and relax for 10 minutes

Step 6: take a ball and roll it into a square

Step 7: turn over and sprinkle with floss evenly

Step 8: put a piece of seaweed the same size as the dough on it

Step 9: gently roll into a cylinder

Step 10: put it into the baking pan and ferment for about 40 minutes

Step 11: take out and brush the egg evenly

Step 12: preheat the oven 180 degrees for 25 minutes and bake until golden yellow (oven temperature can be adjusted according to your own)

Materials required:

GAOJIN powder: 200g

Seaweed: three pieces

Meat floss: moderate

Milk powder: 10g

Yeast: 2G

Butter: 15g

Egg liquid: 30g

Sugar: 10g

Salt: 1g

Note: the dough roll must be evenly rolled, the bottom must be tight, both sides do not need to be glued, in order to prevent baking burst

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet