#每逢佳节瘦三件 #
Hello everyone! I am the old Fang Xiaoyu Gourmet Kitchen, and today I will update the food recipes for everyone! He likes the natural and simple taste, records the daily life of food with words, pictures and videos, and shares the beauty of life; the pictures and videos are original.
Preferred for breakfast, super tasty cheese beef rolls, simple and easy to make, stand up to all tastes! Time flies so fast, in the blink of an eye, the Spring Festival of the Year of the Tiger is over, there are still a few days when the children are about to start school, and the mothers are worried about what to eat for breakfast, right? Recently, many friends have sent me private messages, asking, why haven't breakfast been sent recently, what is the delicious breakfast? So I took advantage of today's free time to make this simple fast hand, salty and fragrant brushed, and it is also a cheese beef roll that only needs to be fermented once.
"Cheese" is power, I don't know how many friends like my children, like food with cheese, from cheese sticks, cheese ribs to pizza, baked rice, troop pot, etc., as long as it is cheese-flavored food, all come and do not refuse. Especially in the recent rain and snow weather, when you bake a cheese-flavored bread roll at home, enter the oven, and in a moment the milk smells all over the house, the feeling is really amazing.
Today's cheese beef rolls shared with you, less oil and less sugar, simple and easy to do, but the taste is very good, and there are dishes with meat and cheese, nutrition is also very comprehensive; considering the cold weather, so I used a fermentation method, kneading the dough out of the film fast, saving time and trouble, the bread rolls made are still soft and brushed, whether it is hand-broken or cut to eat, the organization is very good; the bread rolls just came out, they were dried by the boy in three bites and two mouthfuls.
Golden crispy, soft and salty and brushed, 1 fermented beef roll, learned not to queue up to buy. Well, without further ado, let's take a look at how I made it
【Cheese beef roll】
Ingredients to be used:
Ingredients: 1 egg, 2 g salt, 4 g yeast, 10 g sugar, 13 g butter, 120 g warm water, 15 g milk powder, 25 g rye flour, 225 g high gluten flour
Filling: 1/2 onion, 1/2 green pepper, 1/2 red pepper, 1 carrot, 1 piece of marinated beef, a little egg liquid, a little kraft cheese powder, 1 tbsp of original barbecue sauce, 80 g of mozzarella cheese
Quantity: 4 strips, 1 piece of oil paper
Baking: On high heat, 190 degrees, bake for 10 minutes, turn to heat at 220 degrees, heat at 170 degrees, bake for about 8 minutes
Preparation method and steps:
1, prepare the ingredients, beef I use the home brine beef; mozzarella cheese, take out the thaw in advance; in addition, rye flour and the vegetables to be used, did not take pictures together;
2, the first step, first use warm water to dissolve the yeast, let stand for a few minutes, stimulate the activity of yeast; the temperature of the water is not too high, or it will not burn the yeast, and the hand temperature is almost the best; then the salt, sugar, eggs, milk powder, rye flour, high gluten flour and melted yeast water, poured into the bread bucket together; the taste of milk powder is more mellow than milk, rye flour is to increase nutrition, you can also replace milk powder and rye flour with the same amount of high gluten flour;
3, start kneading dough, knead until smooth after adding softened butter, continue; cold, butter is not easy to soften, you can put the butter in the microwave oven for 1 minute, softness and hardness is just right;
4, kneaded after cutting a piece of dough in the hand, can easily tear open the transparent and ductile film, the finger puncture of the hole without serration, is smooth, the face is kneaded; do this small bread, in fact, do not need to knead out the glove film, can out of the film, indicating that the formula is good, the internal tissue of the finished product will naturally be more fluffy;
5, I use a fermentation method to make, without fermentation, directly reunite the dough, divide it into 4 equal parts on average, roll round, cover with plastic wrap, let it relax for 20 minutes; the size is determined according to their preferences and the size of their own baking tray;
6, then prepare the filling: wash the vegetables, control the moisture, beef, onions, carrots and green and red peppers, all cut into thin wires; pour a little cooking oil into the pot, put the cut onions, carrots and green and red peppers, sauté it, then pour in the beef shreds and stir-fry evenly, and then put in a large spoonful of barbecue sauce to taste;
7, stir-fry evenly, put it in a bowl, let it cool and set aside; in addition, put the Kraft cheese powder and the thawed mozzarella cheese on standby;
8, sprinkle a little dry flour on the board, take a loose dough, roll out a large thin dough with a rolling pin, roll out as thin as possible, after high temperature baking, the shell will become more crisp;
9, in the middle of the bottom end of the dough, put an appropriate amount of fried beef stuffing and mozzarella cheese, do not mind the long meat can also put more cheese; then fold the three sides of the dough towards the middle, wrap the filling up, as shown in the picture; and then roll into a roll, the interface of the place to pinch tightly, so that baking will not leak the filling, placed downwards, such a beef cheese roll embryo is ready;
10, after all done, put them on the baking sheet with oil paper, send them to a warm and moist place for final fermentation; I put them in the oven, and under the baking tray, put a bowl of hot water to increase humidity, and then open the fermentation file, adjust the temperature to 40 degrees to ferment, the time is about half an hour;
11, when the bread embryo fermentation to 1.5 times large can be, the time is about half an hour; the fermentation time is not certain, depending on the state; then take out the baking pan, brush the surface of the whole egg liquid, and then sprinkle Kraft cheese powder; cheese powder I sprinkle a little less, more taste better;
12, put into the preheated oven in the lower layer: 190 degrees above and below the heat, bake for 10 minutes;
13, then turn the upper heat to 220 degrees, lower the heat to 170 degrees, and bake for about 8 minutes, baking until the surface is golden brown;
14, take out the baking sheet, shake the countertop, shake out the heat inside the bread, and finally put the bread roll on the baking net to cool;
Let cool until warm and serve. Such a homemade version of the cheese beef roll is ready. The cheese beef rolls that come out of this way, the shell is crisp and crispy, the bread body and beef cheese inside are soft and brushed, the milk, sauce, meat and flour and wheat are intertwined, whether it is for breakfast, or afternoon tea, and with a cup of milk or coffee, it is too delicious, too addictive, too relieving. Preferred for breakfast, super tasty cheese beef rolls, simple and easy to make, can stand up to a wide range of tastes. Simple and delicious methods to share with you, like you can try Oh.
【Tips】:
1, flour brand and season is not the same, its water absorption will also have a certain difference, so when kneading dough, you can first reserve 10 grams of liquid, see the dough dry and wet increase or decrease;
2, the filling in the bread roll, can be determined according to their own preferences; beef, you can use fat beef rolls, you can also use brine beef; there are just a lot of marinated beef in the New Year' home, I did not buy fat beef rolls; the taste of making is just as delicious; in addition, cheese can not be less, it is the soul of the bread roll; want to learn to make this delicious bread roll, you need to prepare the cheese in advance;
3, with barbecue sauce seasoning is both convenient and delicious, barbecue sauce for compound seasoning, use it to season without putting other ingredients; if there is no barbecue sauce, you can put some sugar, soy sauce, dark soy sauce and oyster sauce to season;
4, each oven is different, the baking temperature and time will also be different, the specific situation depends on the temper of their own oven to determine.
That's the end of today's sharing. I am the old Fang Xiaoyu Gourmet Kitchen, the original author of the field of gastronomy, thank you for reading, if you like my articles & videos, remember to like, collect, share to more friends. If you have good suggestions and comments, welcome to leave me a message in the comment area below the article & video, and will reply to you in time after seeing it. I will continue to share new articles & videos to everyone, there are kuaishou breakfast, home cooking, Chinese pasta and home baking, you are very welcome to watch. Thank you again for your interest and support!