Scallion Meat Loaf
"Today I'm sharing the recipe for this bread with you, the finished product is fluffy and pulling, the scallion flavor is very strong, the bread is full of filling, nutrition and health, because it is a savory bread, the family loves to eat it, and you can eat it more than once without getting tired of it. If you also like to eat bread, be sure to carefully read the following content Oh, attached to knead out the glove film of the detailed steps, read the belief that you can also do a successful!"
Ingredients
Main Ingredients
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280g of high gluten flour
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1 egg
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160g of frozen milk
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Salt 3 g
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Dry yeast 3g
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Butter 25g
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Sugar 25g
Supplementary Ingredients
Shallot
Shallot
Among the ingredients
Meat Loaf
Moderate
Scallion meat loaf practice
1.
Prepare the ingredients, scallions after washing and drying some and then chopped, meat loaf according to their own tastes to choose on the line, butter to be softened in advance at room temperature, this bread is used after the oil method, so that the glove film is more likely to come out.
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2.
Put the material into the kneading bucket, mix well, mix the material in addition to easier to mix evenly, but also to protect the machine, remember to salt and yeast to be separated from the open, to prevent the yeast failure.
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3.
Put the kneading bucket on the chef's machine, screw it tightly, start the 2-speed kneading for 5 minutes, turn to the 3-speed kneading for 3 minutes, take it out and check the status, knead out the state of the coarse film can be carried out the next step.
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4.
Add the softened butter at room temperature, mix well in 1 gear until the butter is absorbed, and then turn on the 3 gear kneading for about 5 minutes, see the dough all stirred up and patted the kneading cylinder, the surface of the gluten up, at this time you can check the dough
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5.
Able to easily pull out a transparent thin glove film, finger poke rotten edge is smooth, kneaded to the extension stage is the key to the softness of the one-time fermentation bread, this step do not be lazy oh!
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6.
Roll the dough into a clean bowl and place it in a warm place to ferment until it doubles in size.
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7.
Please gently vent the dough and divide into 3 equal portions.
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8.
Take one portion and roll the dough into a 30cm long tongue.
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9.
Gently roll up the dough and cover with plastic wrap for 10 minutes.
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10.
Then roll up the rolled up dough with the mouth facing upwards, roll out the dough into a 40cm long long tongue shape, spread the salad dressing on the dough sheet, sprinkle with chopped green onion and meat floss, and then roll it up.
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11.
Place the dough, seam-side down, into a mold, I used a 450 grams toast mold.
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12.
Place the dough in a warm place and let it rise until it reaches the full size of the mold. Preheat the oven to 180 degrees Celsius in advance and use scissors to make 1 small cut in the top of the dough, then brush with a layer of whole egg wash.
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13.
Put into the oven in the lower middle layer, bake for about 35 minutes can be removed from the oven, remember to cover with tinfoil halfway to prevent excessive coloring. Out of the oven lying down to take off the mold and let it cool, you can start, look, super soft pulling silk!
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14.
Yummy pulling the scallion meat loaf is ready
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Scallion meat loaf finished picture
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Tips
Tips
Gluttony Tips
1, when kneading the dough, it is best to refrigerate or freeze the liquid ingredients, and knead at a low temperature in order to prevent the dough from fermenting while kneading, and when kneading with a chef's machine, it is best to tie ice packs to the kneading bucket to cool down the temperature.
2, the temperature of baking toast can not be too low, low temperature dough is not strong explosion, baked toast bottom easy to deposit, poor taste!