Today, on a whim, I wanted to make a meat pine bread roll, which originated from a bag of meat pine on the cabinet, and I didn't know why I wanted to buy it in the first place. I was thinking about it, when suddenly, the meat pine bread roll appeared in front of me. If you think about it, it's been at least a year since I last made a meat wrap. This time we use old noodles to make, which has more aroma than the direct fermentation method.
Fortunately, the basic skills are still there. Just two minutes after the slices came out, I rolled them up in a hurry, and the skin was a little cracked, but overall it wasn't bad. Mom said, you are really monkey anxious!
Hey, they all say that when they are older, they are not so eager to eat, but when they think of the food they make, they still can't help but be excited. Originally intended to eat as breakfast, but after eating the scraps cut from both ends, I became addicted, followed by a large piece, and the breakfast instantly turned into dinner.
<h1 class= "pgc-h-arrow-right" >------ [old noodle meat wrap] ------</h1>
【Ingredients】 40 grams of old noodles, 200 grams of high gluten flour (bread flour), 10 grams of milk powder, 1.5 grams of dry yeast, 50 grams of eggs, 1 gram of salt, 15 grams of sugar, 15 grams of butter, 80 grams of cold water
【Decoration】 Appropriate amount of chives leaves, appropriate amount of guanli yellow mustard sauce, appropriate amount of meat floss, a little vegetable oil
【Quantity】 28*28CM per plate
【Temperature】Middle layer, up and down fire 180/200 degrees, 13 minutes
【Production】
1. Bread main material big group photo: high gluten flour (bread flour), milk powder, butter, caster sugar, high sugar resistant dry yeast, eggs, room temperature cold water, salt, the flakes on the right side are frozen slices of old noodles, to be completely thawed and then used;
2. All the materials except butter into the kneading bucket, first stir at a low speed for 2 minutes into a dough, and then turn to high speed to beat for 5-8 minutes, you can add butter when you pull out the coarse film; the water absorption rate of the flour is not the same as the dryness of the environment, you can reserve 20 grams of water, depending on the dough state to increase or decrease in an appropriate amount;
3. First fully integrate the butter into the dough at low speed, then turn to the high speed and whisk; the dough is smooth and soft and non-stick to the basin wall, grab a piece of dough, and slowly prop out a transparent and elastic film on your hand;
4. Round the dough into the kneading basin, put the plastic wrap in a warm and moist place for basic fermentation, if you use a fermentation box, the temperature is 28, the humidity is 70, and the time is about 1 hour;
5. When the dough is 2 times larger than the original, the finger dipped in the flour pokes a hole in the top of the dough, does not collapse, slightly rebounds, and fermentation is successful;
6. Place the dough on the board, gently tap the exhaust and roll out into a square dough sheet, which is roughly the same as the baking sheet used;
7. Transfer the dough to a non-stick baking tray, I use a 28*28cm non-stick baking pan, no need to brush the baking pan; roll out the dough again and roll it out evenly, so that it is covered with baking pan;
8. Tell you a tip, if the rolling pin you are using is too long to be placed flat in the baking sheet, you can use a bucket-shaped water cup to roll out the dough sheet, which is more uniform than pulling by hand; put the dough in a warm and moist place for secondary fermentation, temperature 35, humidity 80, or put it in the oven with a fermentation stall, spray the inner wall of the oven with a watering can a few times to increase the humidity;
9. Prepare a small ingredient at the end of the fermentation: chop the chives, pour a little oil and mix well, so that the roasted green onions do not change yellow; beat the eggs into the bowl;
10. The dough sheet is 1.5-2 times the original height, the surface of the meal fork is pierced with small holes, the heat is uneven and bulging during baking, the surface is brushed with a layer of egg liquid, evenly sprinkled with chives; the oven is preheated 200 degrees;
11. Send the raw blanks into the middle layer of the preheated oven, heat up and down at 180/200 degrees, 13 minutes, adjust according to the actual situation of the oven;
12. Bake the slices of bread immediately, shake twice, drag out the baking sheet and let it dry on the rack for 3 minutes;
13. Turn the bread slices over and cut a few knives with a bread knife on the back to facilitate rolling, and do not cut through the bread crust below;
14. Prepare the coarse grained yellow mustard sauce and meat floss;
15. While the bread slices are warm and rolled, squeeze the appropriate amount of coarse yellow mustard sauce on the dough slices;
16. Spread evenly with a spatula and sprinkle a little loose meat;
17. Roll the dough into rolls, seal it on the side, wrap it tightly with oil paper, and put it in a sealed crisper box for 20 minutes to set the shape;
18. Cut off the irregular ends and cut them into a bread roll that is wide and narrow and even;
19. Spread an appropriate amount of coarse grained yellow mustard sauce on both ends of the cut surface, look, yellow chengcheng, you can also see the yellow-brown coarse mustard grains;
20. Dip in the right amount of pork floss and you're done!
<h1 class="pgc-h-arrow-right" > [Apple Private Talk].</h1>
1. The old noodles are the dough that was issued last time, and the amount should not exceed 20% of the amount of flour in the main dough; the old noodles can be stored in the refrigerator for freezing, and then used after completely de-icing;
2. Bread slices baked at high temperature, the time should not be too long, the waterproof part is over-evaporated and dried; the baking temperature and time are adjusted according to the actual situation of the oven used;
3. There are two reasons for cracking when the bread roll is rolled, one is that the baking temperature is too high or too long, and the other is that the bread slice is unwinded when it has not dropped to hand temperature, and the skin is too dry;
4. The German Guanli coarse grain yellow mustard sauce I use, the taste is not as strong as Chinese mustard, its taste is soft, versatile, chewing slowly and can also taste the full grain of mustard seeds, the taste is unique, it is incomparable to salad dressing and other sauces.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, an English teacher for 18 years, and now a home cook, gourmet self-media, and a special original food author of "Kitchen for Love". In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#吃在北京 #