Meat loaf
By VicentaLakin
Recipe Recommendations
- high powder 250g
- water 90g
- egg liquid 50g
- fine sugar 45G
- butter 30g
- meat floss appropriate amount
- salt 2g
- yeast 6G
- salad dressing appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Meat loaf
1
All formulations except butter fall into the bread drums in the following order: Water - egg fluid - high powder - salt and sugar diagonal with a pit of yeast in the middle2
Start and face-to-face for 20 minutes3
When the noodles are formed, add room temperature softened butter, and start and face program in about 15 minutes4
It could be 15 minutes or 20 minutes, or maybe 20 minutes5
In the meantime, the powder and butter of the barrel wall can be scraped with silicone razors and fermented in the fermented face of the face6
It'll be fermented in about an hour7
Test the fermentation method, then put some flour on your finger, put a hole in the middle of the face, and it'll be fermented if the hole doesn't collapse8
The fermented pasta comes out of the air and the bubble must be out9
It's very delicate, with no hives10
We'll have a six-piece average of covered pasta and 20 minutes of membranes11
When it's settled, it starts to form, and takes one of them and pushs it into an elliptical skin12
Squeeze some salad sauce on the top, put some pine on the skin and roll it down13
Try to get a little tighter14
An elliptical, like a football ball, both head and bottom. mouth15
Then make the other noodles, put them in the oven, put them in the oven for a second fermentation16
Open the oven fermentation. Remember to put a bowl of hot water down there17
The oven is preheated at 180 degrees, placed in the middle of the oven at approximately 170 degrees and 15 minutes below the level of the oven18
Once out of the oven, the surface is covered with meat pine when it cools to the warmth, or a knife can be drawn from the middle but not cut to the bottom, and the middle is squeezed with salad sauce and pine。