Meat loaf
By VicentaLakin
A very popular piece of bread, worth making a good square
Recipe Recommendations
- butter 30 grams
- low-gluten flour 30 grams
- white granulated sugar 38 grams
- salt 3 grams
- high-gluten flour 250 grams
- milk powder 15 grams
- qingshui 150 grams
- yeast 3 grams
- egg liquid 25 grams
- salad dressing appropriate amount
- sesame appropriate amount
- chopped green onion appropriate amount
Steps for Meat loaf
1
The main material, except for butter, is liquided and powdered, salt and sugar are open, and the yeast mixes into cotton. Status
2
Activate and face-to-face, so that the thick, broken membrane can be added to butter (one and the other of my bread-breaders) if it rubs hands because of the amount of liquid in this formula, it's sticky, don't add flour, but it's important to insist, because the softness of this bread is determined by the content of the liquid
3
After the double-faced procedure, a thin, unbreakable membrane is the best way to make bread
4
The fermentation can take place when the noodles are covered, the fermentation can take place in a bakery during the winter, and the fermentation can take place in a fermented and clean container in the summer, covering the fermentation chamber for about an hour。
5
I fermented in the room for about an hour, had twice the size of the dough, had a dry flour on my index finger and had a hole in it, and if not, would have had it. If you bring up the whole dough with your hand, it means it's already gone, and the bread made from it can eat, but it can affect your taste, so let's not be afraid of trouble, so we have to constantly check one of the fermentation bands to prevent it from coming。
6
The fined noodles take out the exhaust, divided into about 6 copies of 85-86 grams each, and the vents are covered for 15 minutes
7
Take one. A little flour on the board
8
I'll put the pine on the salad sauce, I'll just put the pine on the salad sauce, and I'll replace the salad sauce with masulilla cheese
9
From the bottom up, you don't have to roll too tight
10
When this is done, the bottom is tightened to prevent the fermentation of the noodles from swelling and deforming and leaking the pine。
11
All wrapped up and put in the oven for a second fermentation. My second fermentation takes place in the oven. The fermentation starts in the winter with a cup of hot water at the bottom of the oven. Only a cup of hot water in the oven does not turn on the fermentation in the summer
12
Once fermented twice as big, squeezed salad sauce, put onions, sesame
13
Put it in the pre-heated middle and lower layer of the oven, 160 degrees and 10 minutes, and then you'll be out of the oven with 25-30 minutes of tin paper. The plating is intended to prevent the unsophisticated nature of the bread and the surface colouring of the bread has a deep effect on the appearance and taste of the finished product. Don't be lazy in order to make a tasteful and tasteful bread
14
Ting... my bread is coming out of the house full of fragrance
15
Get out of the oven and get out of the grill and make it cool
16
The temperature that hangs to hand is preserved in a fresh bag. Carnation: Don't leave the bread in the freezer room in the short term! Because refrigeration speeds up the aging of bread, it can be kept in the freezer room in the short term, and it can be eaten in advance when the room is softened
17
It's really soft and delicious
18
We can also replace it with a bean. Of course, no flowers and salad sauce on the surface. Just a little egg fluid