Accessories: seaweed, meat floss, white sesame seeds, green onion, and salad dressing
Practice
1. First, you need to make soup stock: 18g of high-gluten flour plus 85g of water. Boil it in a pot until you can draw a circle of scratches, then let it cool.
2. Add all the ingredients to the bread machine (except butter and auxiliary ingredients) to make the dough and fermentation, and pay attention to the yeast and salt during the process of making the dough, to prevent the yeast from being inactivated. After about 20 minutes of mixing, add the butter and continue to mix for 10 minutes.
3. Put the dough in a bread machine and let it rise until it is 2.5 times its original size.
3. If you don't know whether the fermentation is complete or not, you can stick a little bit of high gluten flour on the tip of your finger and insert it into the dough, and if the dough doesn't shrink, then the fermentation is complete, as shown in Figure 3.
4.
5. When the second fermentation is complete, use a fork to jack the dough, coat with egg wash and sprinkle with sesame seeds and green onions.
6, preheat the oven to 170 degrees Celsius, place the baking sheet in the center, about 15-20 minutes. Remove from the oven and let cool. After cooling, turn the bread over and spread with appropriate amount of salad dressing.
7, then sprinkle the meat floss and seaweed on the bread, then roll up the bread and cut it into your favorite length.
Materials
195g high flour, 90g low flour, 30g sugar, 15g milk powder, 2 tsp salt, 2 tsp dry yeast, 50g whole egg, 65g milk, 80g light cream, 30g butter, meat floss, seaweed, chopped green onion, white sesame seeds, whole egg wash
Methods
1. Dissolve the dry yeast in the lukewarm milk. Add the butter to the dough in small portions and knead until the dough is smooth and elastic! Cover the kneaded dough with plastic wrap and put it in a warm, moist place for the first fermentation, until it is about 2.5-3 times as big as it was when the first fermentation was completed.
2. Shape the dough, cover with plastic wrap and relax for 15 minutes, then roll out to the size of a baking sheet.
3. After the second fermentation, brush the dough with egg wash, make rows of holes with a fork, sprinkle chopped green onion and white sesame seeds on the surface, and bake in a preheated oven at 180 degrees.
4. After 20 minutes of baking, remove the bread from the oven, cut 2-3 lines on one side of the bread with a serrated knife, and spread a layer of salad dressing on the bottom side.
5. Sprinkle with meat fluff seaweed, place the bread on a sheet and roll tightly. When the bread is fixed, cut it into favorite lengths, spread a little salsa on the cuts and stick meat floss on it.
Ingredients
200g flour, 60g meat floss, 1 sheet seaweed, 10g sugar, 1/4 tsp salt, 35g plain yogurt, 2g instant yeast, 20g egg yolk, 80g water, 15g butter
Methods
1. Knead the dough into a malleable ball using the oil method. Cover with plastic wrap and allow to rise until the dough doubles in size
3. Remove the dough from the container and roll out, cover with plastic wrap and allow to rest for about 15 minutes, then shape into a long square about 22cm wide
4. Turn out the dough and spread evenly with meat loaf, flatten it out with your hands, and then place a piece of seaweed on top and gently roll it up into a cylinder. Cover with plastic wrap for final fermentation for about 50 minutes
5. Brush with an even egg wash and bake in a preheated oven at 180 degrees Celsius in the middle and lower heat for about 25 minutes