Meat Loaf

Meat Loaf at home, the material is full of flavor, spend a few minutes to learn how to do, and then do not have to buy

Specific production methods

The first step: prepare the ingredients.

Dough: 150 grams of high-gluten flour, 60 grams of low-gluten flour, 110 milliliters of milk, 20 milliliters of eggs, 30 grams of sugar, 4 grams of yeast, 2 grams of salt, 25 grams of butter.

Others: meat floss moderate amount, salad dressing moderate amount, white sesame seeds moderate amount, scallions moderate amount, whole egg wash moderate amount.

Put all the dough ingredients, except the butter, into the chef's machine barrel, as shown in the picture.

Step 2: Select speed 2, start mixing on low speed and mix until the flour forms a ball.

Step 3: Pause the chef's machine and cut the butter, softened at room temperature, into small pieces and place them in the chef's machine drum. Continue to start mixing.

Step 4: Pulse until the dough is smooth and you can easily pull out a thin hand film, as shown in the picture, the thinner the film the better.

Step 5: Now the dough is ready. Knead the dough round, as shown in the picture. Then, cover it with plastic wrap and put it in a warm place to start the first basic fermentation.

Step 6: When the dough has doubled in size, stick a little bit of dry flour on your finger and poke a small hole into the dough, if the hole doesn't retract, then the dough has fermented well.

Step 7: Remove the dough from the oven and knead well to remove any large air bubbles. Then start the second fermentation, this time for 15 minutes. Cover with plastic wrap.

Step 8: After the second fermentation, roll out the dough to the same size as the baking sheet.

Step 9: Place the rolled out pastry on a greased baking sheet as shown. If there is any excess around the edges of the pastry, cut it off with a knife so that it is the same size as the baking sheet.

Step 10: As shown in the picture, cut it out. Next, make the final fermentation. Cover the entire baking sheet with plastic wrap, place it in a warm place, and let it rise until the pastry is twice as thick.

Step 11: Once the pastry has risen, brush the tops with a full egg wash.

Step 12: Sprinkle with white sesame seeds and chopped green onion, as shown.

Step 13: Put the whole baking tray into the preheated oven and bake at 170 degrees for about 12 minutes. Until the top of the bread is golden brown.

Step 14: Remove the bread from the oven, place it upside down on a piece of clean greaseproof paper and remove the greaseproof paper from the bottom. When the bread has cooled to about hand temperature, spread with salsa and then sprinkle with meat loaf.

Step 15: Start rolling the bread. First, on the side where you're ready to start rolling, use a knife to make a few cuts in the bread, but don't cut the bread so that it's easier to roll up. Next, roll the bread tightly. Wrap the rolled bread in greaseproof paper and let it rest for about half an hour to let it set.

Step 16: Once the bread has finished shaping, remove the greaseproof paper and cut it into segments of any size.

Step 17: Take a section of bread and spread salad dressing on both ends.

Step 18: Stick the meat floss all over where the salsa was spread and you're done.

Step 19: On the table to start, the flavor is very good Oh

More

1, I used the baking dish is 28 * 25cm size, this amount of baking a dish. The size of the baking dish with this almost, pro can directly participate in this amount. The size of the baking dish and this difference is too much, you can calculate the ratio, and then increase or decrease the proportion of raw materials.

2, the amount of liquid must be flexible depending on the situation, because different flours absorb different amounts of water. You just need to remember that the dough for this bread is relatively soft.

3, the ingredients in the milk, you can use milk powder with water instead. White sesame seeds, it is recommended that you use raw sesame seeds, with cooked easy to bake over, affecting the taste. Meat floss, you can choose with your own taste. For example, replaced with seaweed flavor, the taste is also very good Oh.

4, and the pasta, the butter must be softened at room temperature into the chef's barrel. If you put it in frozen, it will prolong the kneading time and also affect the dough.

5. If you want the bread to taste good, you must knead the dough to the touch, and the thinner the better, this must be remembered.

6, different seasons, the fermentation time is different, we recommend that you must put the dough in a warm place, you can also put the oven to ferment, the effect is a little better.

7. If you are worried that the bread will be too high in the baking, or that the bread will not be uniformly thin and thick after baking, which will affect the effect of the roll, you can use a fork or toothpick to poke some holes in the surface of the bread embryo, and then put it in the oven to bake.

8. Brush some whole egg wash on the surface to make the baked bread color more golden and attractive, so don't skip this step.

9, roll the bread, must pay more attention. Move gently so as not to crack the bread. At the end of the roll, use a knife to make a few cuts, which will encourage the bread to roll up better.

10, the rolled bread should be set before cutting.

11. The shelf life of bread with salad dressing is relatively short, so eat it within a day or two. In addition, the bread is not suitable to put in the refrigerator refrigerated storage, refrigerated bread will become very hard taste, it is recommended that you room temperature storage can be.