Choosing bread for breakfast can be said to be simple and convenient, the bread made the day before with a cup of hot milk, a few minutes to get it done, in the morning you can sleep a little more. Meat pine bread is one of the breads I often make, and this meat pine roll shared with you today is simple in shape and high in appearance, not only is it a great choice for breakfast, picnics, afternoon tea is also OK!
By Water Pity 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
Kanayama Japanese toast powder 360g
Low gluten flour 40g
Milk powder 20g
Whole egg mixture 50g
Light cream 40g
Milk 220g
Caster sugar 40g
Butter 30g
Resistant to high sugar yeast 4 g
Salt 2 g
Meat floss to taste
Salad dressing to taste
<h2>Practice steps</h2>
1. Prepare all the ingredients first.
2: Place all ingredients except butter in the chef's noodle bucket.
3. Start the cooking machine, mix the ingredients at low speed, and then increase the speed a little bit to beat the dough to the state of coarse film.
4: Add room temperature to soften the butter and slowly merge with the dough at a low speed. (Do not melt the butter into a liquid, soften into a paste at room temperature)
5, and then a little speed up to be able to pull out a relatively strong film.
6: Fold smoothly into the fermentation box and ferment to 2 times the size.
7: Take out the fermented dough, weigh it into 10 parts after simple exhaustion, close and roll it round, seal and relax for 15 minutes.
8: Take out a loose piece of dough and roll out into a rectangle. (Smooth side facing down)
9: Spread the salad dressing on the surface of the dough and spread the pork floss on 1/2 of the way. (Here I use seaweed meat floss, choose your favorite meat floss)
10. Fold up and down in half, and wrap the meat loosely inside completely.
11. Cut the dough pieces in half into 6 or 7 strips, and remember not to cut off the top fold.
12. Rotate each strip in one direction in turn to form a spiral.
13. Roll it up from the end without the incision, close the mouth down, and put it into the paper tray.
14: Send it to the oven and set it at 38 degrees for secondary fermentation, and ferment until it is eight or nine minutes full.
15: Then put in the lower and middle layers of the preheated oven and bake at 180 degrees for about 25 minutes. (The specific time and temperature need to be adjusted according to the temper of your oven)
16. Take it out directly after baking, let it cool and seal it.
17. Finished product photo
18. Finished product photo
19. Finished product photo
<h2>Tips</h2>
1. Different flour brands, water absorption is also different, the liquid is adjusted according to the dough state, the first time it is made, it is best to pre-hot the liquid. 2. The force should be gentle when rolling the dough, if the dough humidity is large, it can be combined with a little hand flour, and a little can not be excessive.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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