400 grams of high gluten flour

2 eggs (I am a native egg).

55 grams of sugar

Salt 2g

200 grams of whipped cream

I put milk and watched the flour absorb water.

Yeast 5g

40 grams of butter

Meat stuffing material: mushrooms

onion

Cooking wine

five spice powder

soybean

A spoonful of oyster sauce

Onion ginger powder

●meat pulp

salt

Method for making fresh meat roll

First, mix the meat stuffing materials, grab them evenly and pickle them.

Bread materials are kneaded until smooth except butter, and then kneaded to the expansion stage after adding butter. (Leave some egg liquid to brush the surface, etc. )

Now the weather is cold, wrap the dough with plastic wrap, put a glass of water in the oven and ferment for 40 minutes to double its size.

Divide the air into 6 equal portions of dough, roll it into oval dough with a rolling pin, and spread the minced meat evenly on the dough.

Roll up slowly, and tighten at both ends and the convergent part.

Put it on a baking tray (I put a sticky pad) and put it in the oven to continue fermentation for 30 minutes.

Brush a layer of egg liquid on the surface after fermentation, and fire the middle layer for 165 degrees 15-20 minutes.