condiments
High gluten flour185g
80 grams of medium gluten flour
25 grams of fine sugar
50 grams of whole eggs
30 grams of butter
Meat floss 100g
Appropriate amount of salad dressing
Auxiliary milk powder 17g
4 grams of dry yeast
2 grams of salt
Water150g
Congxiang tasty
Baking process
A few hours is time-consuming.
Ordinary difficulty
Steps of making minced leek rolls
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1
Material A, high flour 25g clear water100g material B, high flour160g medium gluten flour 80g dry yeast 1/2+ 1/4 teaspoons salt 1/4 teaspoons fine sugar 25.
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2
Clean water100g, high flour 25g.
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three
Stir well with chopsticks.
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four
Heat it in microwave oven for 1 min to form a paste, and stir it evenly to avoid moisture loss of dry skin. The prepared Tang Zhong should be covered with plastic wrap for moisturizing, cooled and put in the refrigerator for at least 1 hour before use.
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five
Put all the materials in B into a maxillofacial machine, add the prepared Tang Zhong, and stir into a smooth dough.
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six
Add the butter.
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seven
Then continue to knead until the expansion stage, that is, the film can be pulled out.
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eight
Put it into balls and put it in a warm place for basic fermentation.
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nine
It's best to cover the toaster with a small wet square towel to keep it moist and prevent crusting.
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10
When the dough is twice as big as before
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1 1
Take it out, rub it round and exhaust it, and cover it with plastic wrap to prevent dry skin.
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12
Spread butter on the baking tray.
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13
Roll the dough into a rectangle the size of a mold.
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14
Putting the upside-down button in the mold can effectively put the dough back, resulting in poor molding.
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15
Put it in a warm place for final fermentation. If you use the fermentation function of the oven, put a plate of hot water at the bottom of the oven to keep it moist.
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16
The dough is fermented to twice the size and the surface is brushed with egg liquid.
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17
In order to prevent the dough from bulging during baking, holes are punched with bamboo sticks to facilitate venting.
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18
Sprinkle sesame seeds
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19
Sprinkle with chopped green onion
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20
Preheat the oven in advance 10 minutes 180, and then turn to 170 degrees for medium baking 18-20 minutes. Observe the coloring. When the oven has enough firepower, cover it with tin foil or lower the temperature to prevent dry baking. If there is color difference, bake for a few more minutes. In short, don't leave the oven at the last minute. Observe and solve the problem immediately if it is found to be bad.
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2 1
Take out the baked bread from the baking tray.
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22
Cover the surface with oil paper. The function of this oil paper is to prevent the epidermis from drying and regaining moisture.
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23
When the temperature of the bread drops and becomes warm, turn the bread over and make a few shallow cuts in the bread, but don't cut it.
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24
Spread a layer of salad dressing
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25
Sprinkle with floss (as much as you like)
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26
Use a rolling pin
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27
Roll up the bread
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28
Wrap tightly with oil paper and set for 30 minutes.
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29
Remove the oily paper, cut off the irregular edges at both ends and divide into 4 parts.
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30
Spread salad dressing on the head and tail of each food.
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3 1
Floss it.
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32
Finished product drawing