Meat Loaf with Popping Salsa
Gluten Flour 250g Milk Powder 15g
Light Cream 40ml Milk 80ml
Egg 30g Sugar
Salt 3g Yeast 3g
Butter 25g Meat Loaf
Salad Dressing
Meat Loaf with Popping Salsa
Steps 1
Popping Salsa Step 1
High-gluten flour, milk powder, eggs, milk, light cream, sugar, salt, yeast, all in the bread machine Knead for 40 minutes
Step 2
Add the butter at 10 minutes and continue to knead
Step 3
Knead the hand film
Step 4
Shape the dough, cover with plastic wrap and keep the dough warm. Shape the dough into a ball, cover with plastic wrap, and let it rise in a warm place until it doubles in size, about an hour
Step 5
When it doubles in size, poke a hole in it with a floured finger, and if it doesn't shrink back, it has risen to its full size
Step 6
Press the dough down to vent it, and continue to let it rise for 10 more minutes
Step 7
Punch the dough out
Pull the dough out and roll it out
Step 5
Reheat the butter, and continue kneading for a while. Step 8
Cutting
Step 9
I used 8-inch cake molds and dusted the molds with flour, otherwise the bread would come out mushy on the edges
Step 10
Starting the process Put a few cubes of dough on the bottom and squeeze it with salsa
Step 11
Sprinkle with fluff
Step 12
Repeat, put the cubes of dough on the bottom. Repeat, put the pasta pieces
Step 13
Squeeze the dressing
Step 14
Spread the meat loaf
Step 15
And then continue, put the pasta pieces
Step 16
Squeeze the dressing
Step 17
Spread the meat loaf
Step 18
Okay, done.
Okay, that's it, we're ready for the second fermentation
Step 19
I used the oven at 30 degrees and fermented for more than half an hour, almost 1.5 times the size of the loaf. Take the bread out of the second fermentation, if the room temperature is enough to reach 30 degrees, you can do the second fermentation at room temperature
Step 20
Preheat the oven at 180 degrees and up and down for 10 minutes, put the molds in the oven again, and place them in the middle of the oven
Step 20
Preheat the oven again for 10 minutes. Step 21
Bake at 180 degrees for 35 minutes
Step 22
Cover with tinfoil at 12-13 minutes, because the top layer is made of meat floss, and if you don't, it will be mushy
Step 23
Pull out of the oven, let it cool, and take off the molds, the meat floss won't be mushy, but they will be fragrant
Step 24
Tear open the molds, and look at them. p>
Tear it open and see how fragrant it is
Step 25
This is the one that has been left overnight and is even softer and more tender, so you need to cover it and not let it dry out. ...... I can't help but eat it already