Classic meat pine bread, not tired of eating!
by missqiao729
High gluten flour 300 g
Butter 22 g
Soy milk 180 g
Yeast 3 g
Salt 2 g
Caster sugar 30 g
Meat floss to taste
1 egg yolk
White sesame seeds to taste
1: Put in the soy milk in the bread machine first.
2: Add salt and sugar diagonally, then high gluten flour, and dig a hole in the middle to put yeast.
3: Start the kneading program for 15 minutes.
4: Add butter and continue kneading for 15 minutes.
5: Loosen the kneaded dough with round lid plastic wrap for 10 minutes.
6: After relaxing, divide into 6 parts of rolling round cover plastic wrap.
7: Take a dough and roll it out from the middle upwards and downwards.
8. Turn over, the bottom edge is thin and flattened.
9: Put the meat floss in the middle.
10. Roll up from top to bottom, pinch tightly down, pinch tightly.
After 11 or 6 of them are done in turn, put in a baking dish with oil paper. Leave in the oven to ferment and moisten the oven with a bowl of hot water.
12, fermentation to twice the size can be.
13: Remove the surface brush egg yolk liquid and sprinkle with a little white sesame seeds. Heat in a preheated oven at 155 degrees Celsius and cook at 150 degrees for 18 minutes. Note the tin foil stamping in the middle.
14. Finished product.
15. Bread with meat and pine.
1. The rolled dough must be turned over and then stuffed, which can make the surface of your finished bread smoother. 2. Pay attention to stamping tin foil after the coloring is satisfactory in the middle. 3. Set aside about 10 grams of liquid to see how the dough is added.
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