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
Chinese PinYin : Rou Song Hai Tai Mian Bao
Bread with meat floss and seaweed
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