Production process

Cheese floss bread formula:

High-gluten flour E50g

90。 C 50 ml of hot water.

200g of high gluten flour.

Tang Zhong ... 40 grams

3 grams of salt, 3 grams of y………east ...... e each.

Fine sugar ...............................................................................................................................................................................

Eggs ...1/2

Milk powder and butter ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

30 ml of water.

Meat floss ... Right amount.

Mozzarella cheese, salad dressing, chopped green onion ..................................................................................................................................................................

Put all bread materials except butter into a bread machine and mix them evenly (Figure 1), knead them until the surface is smooth, and then add butter and knead them to the expansion stage (Figure 2).

Put the kneaded dough in a warm and humid place, and perform basic fermentation (Figure 3) about 1 hour, and expand to twice the original size.

Knead the fermented dough evenly, divide it into 60g pieces, knead it round, and continue to relax for15min.

Take a small loose dough, roll it into an oval shape, and 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 liquid, put mozzarella cheese, then squeeze salad sauce (Figure 6), remove thousands of chopped green onion, preheat the oven to 180℃ and bake for about 15 minutes.

Practice 2

Ingredients: 5 kg of lean meat, soy sauce 1 kg, 3 liang of white sugar, 3 liang of yellow rice wine 1 2, 0/0g of fennel/kloc-0, 20g of ginger.

1, raw meat processing: 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.

The first stage: 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 stage of speculation and pressure. 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 frying stage. 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.

Practice 3

Ingredients: 500g of high flour, 0/0g of dry yeast/kloc-,6g of salt, 80g of sugar, 270g of water, one whole egg and 30g 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 dry yeast, sugar and salt in the egg liquid, add flour and stir into a ball after thorough mixing, then move the dough to the panel and rub it hard 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 round, cover it with a wet cloth or plastic wrap, and ferment it for the first time in a warm and humid place ...

After fermentation, divide the dough into two equal parts, knead it again, and relax for 5 to 10 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 200 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 20 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 dough. 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 floss bread", which is to roll the floss with bread.

Nutritional value editor

The main component of butter is fat, the content of which is about 90%, and the rest is mainly water and cholesterol, basically excluding protein. Some studies have said that moderate consumption of natural butter can improve anemia symptoms caused by eating unsaturated fatty acids or margarine.

Special editing 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.