In fact, it is not difficult to make fluffy rolls. Its only requirement is that the baked bread must be soft enough, because if it is not soft enough, it will crack easily when rolled up. However, if bread wants to be soft and not crack, it is impossible to knead the dough directly. It is necessary to knead the dough by scalding seeds. This method can improve the water holding capacity of bread, greatly prolong the moisturizing time, and refine the bubbles of bread, thus making the baked bread twice soft.

Today, cooking school, a teacher from Zhengzhou New Oriental, taught you how to make a fluffy bread roll. It's delicious. Go and learn it quickly!

First, the ingredients needed for the meat floss rolls

1. scalding materials: 30g of high-gluten flour and 40g of boiled water.

2. Main dough: 205g high-gluten flour, 38g low-gluten flour, 3g salt, 30g fine sugar, milk powder 1 1g, 3g high-sugar tolerant yeast, 24g whole egg liquid, 23g warm milk 120g and butter.

3. Accessories: 3 shallots, appropriate amount of white sesame seeds, appropriate amount of meat floss, appropriate amount of salad dressing, and eggs 1 piece.

Second, the method of making meat floss rolls

1. Let's do the scalding first. Pour the materials into a bowl and mix them evenly with a spatula. The mixed state is sticky, and the boiling water must be just boiled water.

2. Then pour the prepared scalded seeds into the basin, and then pour all the materials in the main dough except butter into the basin. The chef will stir the ingredients evenly at low speed, and then turn to medium-high speed stirring 15 minutes.

3. After15 minutes, add softened butter, turn to high speed and knead the dough until the dough surface is smooth, and the kneaded dough is soft and not sticky, then cover the dough surface with plastic wrap and relax at room temperature 10 minute.

4./kloc-After 0/0 minutes, put the dough on the kneading board, pat it with your hands several times to exhaust the air, and then roll it out slightly with a rolling pin.

5. Next, move the rolled dough into a baking tray, and roll it into a sheet with the same size as the baking tray with a rolling pin. The baking tray size is 30cmx37.5cm.

6. After rolling, use a fork to fork some small holes in the dough. If there is no fork, you can use a toothpick fork. This step is unavoidable, otherwise the bread slices will be easy to bulge when baking, and the surface will become uneven.

7. Send the baking tray into the oven, put a bowl of warm water in the oven, and select the fermentation file after closing the oven door.

8. During the bread fermentation, treat the shallots, wash the shallots, dry the surface moisture, and then cut them into chopped green onions.

9. When the bread is fermented to twice the size, take it out, brush the broken egg liquid on the surface, and then sprinkle with chopped green onion and white sesame seeds. At this time, the oven is preheated 160 degrees.

10. After the oven is preheated, send the baking tray to the middle and lower layers of the oven, and bake for 160 degrees and 140 degrees, and then bake for 16 minutes. If the surface is found to have been colored halfway, remember to cover it with tin foil to prevent the surface from being colored too deeply.

1 1. Put a plastic wrap on the table in advance. When the baked bread is allowed to air to a residual temperature, move it to the plastic wrap, and put the reverse side up. First, make a few horizontal cuts with a knife, but don't cut it off. Then make a few shallow cuts, so that it can be rolled up better. Then, apply salad sauce and sprinkle with a proper amount of floss.

12. Roll it up from bottom to top, wrap it with plastic wrap, preferably a little tighter, and let it set 10 minute.

Have you learned how to make meat floss rolls?