method 1

production process

cheese floss bread formula:

high-gluten flour ...... E5g

9g. C hot water .............................................. 5 ml of

high-gluten flour ............ 2 g of

Tang Zhong ... 4 g of

salt, yeast ............................................................... Dried chopped green onion ............................................................................................................................................................................

put the kneaded dough in a warm and humid place, and perform basic fermentation (fig. 3) for about 1 hour, expanding to twice the original size.

knead the fermented dough evenly, divide it into 6g pieces, knead it round, and relax for 15min.

Take a loose dough, roll it into an oval shape, and then press the bottom edge thin after the reverse side.

put the floss neatly on one end (figure 4), then roll it into a tube from top to bottom (figure 5), rub it slightly and put it into a baking pan for final fermentation.

Brush the surface with egg mixture, add mozzarella cheese, then squeeze salad sauce (Figure 6), remove thousands of chopped green onion, preheat the oven to 18℃ and bake for about 15 minutes.

Method 2

Raw material formula: 5 kg of lean meat, 1 kg of soy sauce, 3 liang of white sugar, 1 liang of yellow wine, 1 g of fennel and 2 g of ginger.

1. Treatment of raw meat: remove bone, skin, fat, tendons and connective tissue, and then cut the lean meat into strips along the fiber lines, and then cut it into short strips with a length of 3 cm.

2. cook the meat and frying: put the cut lean meat in a pot, add water equal to the meat, and then process it in three stages.

Stage 1: Boil the lean meat. After boiling with high fire, skim off the floating oil foam until the meat is rotten. If the meat is not rotten and the water is dry, you can add water as appropriate. When the meat is clamped with chopsticks and the meat fiber is separated by itself with a little pressure, it means that the meat has been boiled. At this time, the seasoning can be added and the soup can continue to be cooked until it is almost dry.

the second stage: the speculation and pressure stage. With a medium fire, while pressing the meat pieces with a spatula, stir fry. Be careful not to fry 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, resulting in losses.

the third stage: the stage of frying. The fire head should be small, stir-fry frequently and turn frequently, and the operation should be light and even. When the meat pieces are completely loose and the water is completely fried, the color will change from gray brown to gray yellow, and finally it will become golden floss with special fragrance.

method 3

materials: 5g of high flour, 1g of dry yeast, 6g of salt, 8g of sugar, 27g of water, one whole egg and 3g of butter.

other ingredients: white sesame (raw), chopped green onion, salad dressing (lard) and pork floss.

Practice: Soften the butter at room temperature, break the eggs and water into a uniform egg liquid in a large basin, mix the dry yeast, sugar and salt in the egg liquid, add the flour after thorough mixing, stir into a ball, then move the dough to the panel and rub it vigorously until there are no particles. Add the softened cream and continue kneading until the cream is completely dissolved in the dough. Rubbing and beating repeatedly (this is a very laborious job, so you'd better eat more before, hehe). Until the dough is gluten (a piece of dough is pulled open to form a film). Knead the dough, cover it with a wet cloth or plastic wrap, and conduct the first fermentation in a warm and humid place ...

After the fermentation is completed, divide the dough into two equal parts, knead it again, and relax for 5 to 1 minutes. Grease the baking tray After that, roll the dough into a rectangular thin sheet with a thickness of about 4mm, put it in a baking tray, compact the corners, and make holes in the dough like a tower skin for secondary fermentation. After the above steps are completed, preheat the oven to 2 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 oiled paper, scratch it with a knife (just next to the bottom of the baking tray), spread salad sauce (the sweet-tasting cupid I use), sprinkle meat floss on half of it, roll the bread with oiled paper (tightly), and then wrap it like a cake roll for 2 minutes until it is cool. Then cut it with a quick knife, spread salad sauce on both sides and dip it in pork floss.

note: if you have a toaster at home, you can save a lot of things by using the toaster to ferment flour. Bread should be wrapped and sealed with plastic wrap to keep it soft. If you put it in the refrigerator, you should take it out in advance when you want to eat it, or put it in the microwave oven to restore softness.

There is also a kind of "family lazy meat floss bread", which is to roll the meat floss with bread.

Editor of nutritional value

The main component of butter is fat, with its content around 9%, and the rest is mainly water and cholesterol, and basically does not contain protein. Some studies have said that moderate consumption of natural butter can improve anemia symptoms caused by eating unsaturated fatty acids or margarine.

Special editor of dishes

Every cold season, I especially like the smell of the oven when baking. When the sweetness spreads, it can drive away all the chill and make people feel warm from the deepest part of their hearts. At this time, it is extremely happy to be accompanied by sweet fluffy rolls.