How to make meat floss bread

Making bread is a joyful thing. Kneading the dough, fermenting it, and watching the dough grow are satisfying. When the bread in the oven matures, you will feel happy. It emits an alluring aroma and fills the house with the smell of happiness. In fact, who doesn’t want to make a delicious meal for their loved ones? This meat floss bread should be liked by everyone. It is actually very easy to make it today. It is made directly through secondary fermentation. It tastes very good and has a delicate and soft texture. It is really not inferior to other bakeries outside! It was successful in the first time~~ It’s really good~~ I made it one night in advance and used it for breakfast the next day, with a cup of milk or tea. Hmm~ It’s really good~~~ Please do not reprint without my permission! Please indicate the author when reprinting, and all forms of picture piracy are prohibited! Thank you

By AIKO Tao Douguo Food Officially Certified Expert

Ingredients

High-quality powder 250g

Water 90g

50g egg liquid

45g fine sugar

2g salt

6g yeast

30g butter

Surface decoration

Appropriate amount of meat floss

Appropriate amount of salad dressing

Steps

1. Prepare all materials

2. Pour all the ingredients except butter into the bread bucket in the order of liquid first and then powder: water - egg liquid - flour - salt and sugar. Put them diagonally, make a hole in the middle and put the yeast inside

< p>3. Start the dough kneading program and knead for 20 minutes

4. After kneading the dough, add butter softened at room temperature, and then start the dough kneading program for about 15 minutes

5. It may be It may not be 15 minutes, it may be 20 minutes. Anyway, you need to check the film formation every once in a while until you can knead out the glove film.

6. During this period, you can use a silicone spatula to remove the bread barrel. Scrape the powder and butter from the wall quickly onto the dough (until the barrel is light and the dough is light). Roll the dough into a round shape and place it in the bread barrel for fermentation.

7. It will ferment in about an hour. It will be ready until doubled in size

8. Check the fermentation method. After fermentation, dip your fingers in some flour and poke a hole in the middle of the dough. If the hole does not shrink back and the surrounding sides do not collapse, it means it is fermented< /p>

9. Take out the fermented dough to deflate the air, and be sure to expel the air bubbles inside

10. The kneaded dough is very firm and delicate, with no honeycomb pores

11. Divide the kneaded dough into 6 equal portions, cover it with plastic wrap and let it rest for 20 minutes

12. After resting, start shaping, take one portion of the dough and Flatten it into an oval dough

13. Squeeze some salad dressing and some meat floss on the top, and roll the dough from top to bottom

14. Try to roll it as tightly as possible. Roll into an oval

15. Shape it into an oval like a rugby ball. Pinch the ends and bottom tightly to seal

16. Make other doughs in sequence and place them on the baking sheet. , put it in the oven for the second fermentation

17. Turn on the oven fermentation function, remember to put a bowl of hot water under it and close the door. It will ferment until doubled in size in about 40-50 minutes

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18. Preheat the oven to 180 degrees, place it in the middle shelf of the oven and bake at 170 degrees for about 15 minutes. During this period, pay attention to the coloring, and cover it with tin foil in the last few minutes to avoid excessive coloring

19. After taking it out of the oven, when it is cool to warm, apply salad dressing on the surface and sprinkle with meat floss. You can also use a knife to cut a knife in the middle but do not cut it to the bottom. Squeeze the salad dressing in the middle, and then apply salad dressing on the surface. and meat floss.

20. I tasted one as soon as it was ready. Hmm~~ It was very soft and delicious! Try it now~

21. Finished product

22. Appreciation of finished product

23. Appreciation of finished product

24. The internal organization is very delicate It’s so soft and so delicious

Tips

1. The weather has been very cold recently and the temperature is very low. When kneading the dough, you can add yeast to warm water and let it stand. Knead the dough after a few minutes, which is more conducive to the fermentation of the yeast; 2. It is better to choose a warm place for the first fermentation. When the temperature is low in winter, you can directly put it in the bread barrel and select the fermentation function for one hour. The fermentation is successful. Of course, if the temperature is high in summer, just cover it with plastic wrap and ferment at room temperature. 3. After shaping, perform the second fermentation and turn on the oven fermentation function at 38 degrees. It will double in size in about 40 to 50 minutes. , remember to put a basin of hot water underneath to keep it moderate. Of course, if the temperature is high in summer, the oven does not need to be plugged in;