Making meat floss roll with Chinese method

Making meat floss roll with Chinese method

Introduction:

"It's a roll I learned from you. It's also made for breakfast. The first time I did it, I still had no experience, especially when I rolled it, it cracked a lot. It's also said that I can only roll when it's too cold. I can only roll when it's too cold. Maybe it's because I use too much force when I roll, roll too tightly or bake too dry. But the roll out model is quite good. My mother thought I bought it from "my cake shop"! (the same is true for the amount and process of the meat loaf, but milk is used instead of water.)

Production steps:

Materials required:

Zhongzhong: Gaofen: 80g

Low powder: 20g

Sugar: 18g

Dry yeast: 1.5g

Whole egg: 10g

Milk: 52g

Main dough: high flour: 80g

Salt: 3G

Butter: 20g

(decoration) white sesame: appropriate amount

Chives: right amount

Egg liquid: right amount

Salad dressing: right amount

Meat floss: moderate

matters needing attention:

Production difficulty: Advanced

Process: Baking

Production time: 10 minutes

Taste: salty and sweet