Make a meat pine roll with a cold Chinese and a liquid
By VicentaLakin
Recipe Recommendations
- high-gluten flour 210g
- whole wheat flour 90g
- eggs 50g
- butter 25g
- sugar 30g
- yogurt 100g
- dry yeast 1g
- Black sesame seeds appropriate amount
- milk fragrance
- baking
- several hours
- senior
Steps for Make a meat pine roll with a cold Chinese and a liquid
1
ALL CHINESE MATERIALS (HEAVY FLOUR, EGGS, YOGHURT A, DRY YEAST A) ARE MIXED. THE ROOM IS FERMENTED FOR ONE HOUR AND FROZEN IN THE FRIDGE FOR MORE THAN 12 HOURS。
2
THE FERMENTED CHINESE PASTA IS REMOVED FROM THE REFRIGERATOR WITHOUT NEEDING TO WARM IT, TORN INTO SMALL PIECES, ADDED TO THE MAIN GROUP'S WHOLE YOGURT (OGURT B) AND MIXED INTO PASTE. IT DEPENDS ON THE CONDITION OF THE NOODLE
3
Other raw materials, other than butter and black sesame shredding, are added to the paste in order to mix them up to the extension stage and to soften them up to the full stage. Shape, first fermentation
4
fermentation box 28°C, about an hour, one end. Put a hole in the face with a finger on the flour or water, or fermentation5
Take out the exhaust, 30 minutes still. And then it's made into pancakes, shaped in the same way as the grill you use. I tried a 70-litre oven with my own dish. I used all the noodles. If you're using a dish for a 35-litre oven, you're gonna have to use half the dough, or it's too thick, it's a big pie, and it's out of bread. It would be better to put the noodles on the tarpaulin so that they can be moved to the grill. It's only 40 minutes of room temperature (around 25°C), not too long, not too high。
6
The fermented pasta, with its surface pierced with a fork to prevent the gas from swelling during the roasting process, led to the drumming of some of the noodles (this being the case, three times in total, too many for the first time, no blinking the second time and learning the third time). And then it's egg fluid, it's all egg, and it's yogurt if it's too deep, but it's a waste of egg white. Be careful not to put egg fluids on the eye of a twitched eye, to block it, to twitch the eye, and then spread the black sesame. The black sesame doesn't have to be cooked early。7
The oven is preheated at 180°C for about 15 minutes. You have to watch it by the oven. Don't try to watch TV in the oven, sleep. The noodles are thin, they are easily cooked, and surface egg fluids are easily overcolored. Remember you can't leave the oven. You have to. Five minutes。
8
On the surface, it's as good as the color you like. Attention, especially for small ovens, it is important to start cooling down so that the egg fluids are colored and not ripe. Take it out and hang it on the grill. It would be better to have a plastic bag on it and roll it the next day. The face of the noodles wrinkles easily。
9
Because of the size of the bread, it's able to cut the rolls, and when the rolls are down, it's like making a cake roll. Then the snake squeezed on the salad sauce and rolled it up
10
Frozen skin rolls out, and it's tight
11
When they roll up, they cut off two unseemly sides and put salad sauce on them, with pine on them, which is a delicious and nutritious pine roll。Make a meat pine roll with a cold Chinese and a liquid Make Tips
1. If you are replacing water with yogurt, increase the amount of yogurt; experiment to find the right amount.
2. The dough must be rolled very thin; around 5mm is best.
3. Before placing in the oven after fermentation, you must prick holes in it.
4. Be careful not to cover the holes with the egg wash.
5. It is best not to leave the oven while baking; start with a slightly lower temperature to avoid the egg wash from browning too much.
6. After baking, it is best to let it cool, seal it, and leave it overnight before rolling; it rolls much better that way.