Meat loaf
By VicentaLakin
Classic rolls. Hot, bake. It's too long to dry the skin and roll it up. It might be better with soup。
Recipe Recommendations
- high-gluten flour 110 grams
- ordinary powder 40 grams
- water 80 grams
- egg liquid 15 grams
- milk powder 8 grams
- salt 1/2 tsp
- sugar 20 grams
- dry yeast 1/2 tsp
- chicken oil 10 grams
- olive oil 4 grams
- meat floss appropriate amount
- diced green onion appropriate amount
- Egg liquid (brush surface) appropriate amount
- ketchup appropriate amount
- yogurt appropriate amount
- salty and sweet
- baking
- several hours
- simple
Steps for Meat loaf
1
Put all the liquid material in the main material in the bread can
2
Add flour, then yeast. Start rubbing your face。
3
Slip it, add grease, and keep rubbing until the extension phase。
4
fermented twice as big at once。
5
Make the face of the noodles the size of the grill. Make a double fermentation。
6
Onion flower. The oven is 150 degrees (actual 200), up and down, mid-level, 10 minutes。
7
Roast to the right colour, flip the bread, tear the oil paper, and cool it down to room temperature。
8
Put ketchup on the back of the brush, cut 4-6 at the beginning of the circle, but not cut。
9
Roll up the bread rolls with oil paper, close the mouth down and place it in a fixed form for half an hour。
10
Bread is cut off, yogurt on both ends and pine on both ends。
11
Load, complete。