Meat loaf
By VicentaLakin
Meat loaf is my favorite salt bread, and the advantage of making it is to add a lot of salad sauce and pine. Breakfast with milk, super satisfying。
Recipe Recommendations
- high-gluten flour 300g
- milk 140g
- salt 2g
- fine sugar 60g
- egg liquid 60g
- butter 30g
- yeast 6G
- salad dressing 90g
- meat floss appropriate amount
- egg water 10g
- salty and fresh
- roast
- several hours
- simple
Steps for Meat loaf
1
The mixer drum is sequentially placed into the material. Salt and sugar at both ends, egg fluids, milk, high-strength flour, flour digging a hole in the yeast and covering it with powder, start the noodle machine for 20 minutes。
2
After smoothing the noodles, the softened butter was added and the lasagna was activated again for 20 minutes. Check out the membrane, as it is。
3
The noodle-covered filament chamber fermented 2.5 times larger than the noodle.
4
Take out the exhaust, split into eight equals, roll round and cover the membranes for 15 minutes。
5
Take a noodle, flatten, go up and down from the middle, and form an elliptical。
6
From top to bottom, both ends to the middle. Last time I shut down, I squeezed down。
7
Put it in the oven, leave a gap. A bowl of open water in the oven, a fermentation pad, and a double fermentation。
8
egg fluid 5g, clean water 5g, evenly mixed is egg fluid。
9
In about 40 minutes, it can be fermented to twice the size of the fermentation, removed from the surface and painted with an egg fluid. The oven is preheated 170 degrees up and down, 15 minutes in the middle. Seven minutes to watch the surface and then cover the skin with tin paper。
10
The baked bread is taken out and the heat is spread over the hanger. When cooled, they cut the bread vertically with a knife, but not with it。
11
Squeeze the salad sauce in the middle。
12
When it's combined, it's covered with salad sauce, and it's sticky。Meat loaf Make Tips
1. Noodles are soft until they are finished. 2. The closure must be firm, otherwise the second round will disperse。