Practice steps
1, prepare the required materials.
2. Put eggs, milk, sugar, salt, high flour and yeast powder into the bread bucket (yeast powder is placed on it).
3. Select menu 2 and wind the bread to start the bread machine.
4. Add softened butter when kneading dough for 20 minutes.
5. Keep working and knead the dough to twice the size. Turn off the power and turn off the toaster.
6. Take out the dough and exhaust.
7. Divide into small portions, roll them up, cover them and relax for ten minutes.
8, take a roll, put the meat floss and squeeze some salad dressing to taste.
9. Roll it up from one end, pinch it tightly, finish all the dough in turn, and discharge it into a baking tray for secondary proofing.
10. Prepare cheese stuffing: blanch the corn, cut the cheese and onion, and mix well with the corn.
1 1. Cut a hole in the top of the dough after secondary fermentation and sprinkle with cheese and corn stuffing.
12, enter the middle layer of the oven 180 degrees, 20 minutes.
13, cut to see if the tissue is soft.
Ingredients: 5 kg of lean meat, soy sauce 1 kg, 3 liang of sugar, rice wine 1 2, fennel 10g, and 20g of ginger.
working methods
1. Processing of raw meat: remove bones, skins, fat, tendons and connective tissue, then cut lean meat into strips along fiber lines and then cut into short strips with a length of 3 cm.
2. cook the meat and frying: Put the cut lean meat into a pot, add water equal to the meat, and then process it in three stages.
The first stage: cooking lean meat. After the fire boils, skim off the oil slick foam until the meat is rotten.
If the meat is not rotten and the water is dry, you can add water as appropriate. When you hold the meat with chopsticks and use a little force, the meat fibers will separate themselves, indicating that the meat has been cooked. At this time, you can add seasoning and continue to cook the soup until it is almost dry.
The second stage: the guessing and pressure stage. With medium heat, stir-fry the meat while pressing it with a spatula. Be careful not to fry it too early or too late. Because the frying pressure is too early, the meat is not rotten, it is not easy to disperse, and the work efficiency is very low; If the frying pressure is too late, the meat is too rotten and easy to burn, causing losses.
The third stage: frying stage. The rotor should be small, stir-fried frequently and turned frequently, and the operation should be light and even. When the meat is completely loose and the water is completely fried, the color will change from grayish brown to grayish yellow, and finally become golden fluffy, which has a special fragrance.
Ingredients: 500g high flour, dry yeast 10g, 6g salt, 80g sugar, 270g water, one egg and 30g butter.
Other ingredients: white sesame (raw), chopped green onion, salad dressing (lard) and pork floss.
working methods
Practice: the butter is softened at room temperature, the eggs and water are beaten into a uniform egg liquid in a large basin, dry yeast, sugar and salt are added to the egg liquid, and then the flour is added and stirred into balls.
Then move the dough to the panel and rub it hard until there are no particles.
Add the softened cream and continue kneading until the cream is completely dissolved in the dough.
Knead repeatedly. Until the dough is gluten (a piece of dough is pulled apart to form a film). Knead the dough round, cover it with a wet cloth or plastic wrap, and conduct the first fermentation in a warm and humid place.
After fermentation, divide the dough into equal parts, knead it again, and relax for 5 to 10 minutes.
After that, the baking pan is oiled, the dough is rolled into rectangular thin slices with a thickness of about 4mm, put into the baking pan, and the corners are compacted, and a hole like a tower skin is made in the dough for secondary fermentation.
After the above steps are completed, preheat the oven to 200 degrees, brush with egg yolk liquid, sprinkle with sesame seeds and chopped green onion, and bake in the oven for about 12 minutes.
After taking it out, cool it a little, put the dough upside down on the oiled paper, scratch it with a knife a few times (just next to the bottom of the baking tray), spread salad sauce on it, sprinkle half of it with floss, and roll up the bread with oiled paper (tightly).
Then, like rolling a cake roll, let the package stand for 20 minutes until it cools. Then cut it with a sharp knife, spread salad sauce on both sides and dip it in floss.