Meat loaf
By VicentaLakin
Last night's meat loaf was soft, so share it with you。
Recipe Recommendations
- high powder 200g
- milk
- white sugar 20g
- condensed milk 15g
- yeast 3g
- butter 20g
- salt 2g
- salad dressing appropriate amount
- meat floss appropriate amount
- black sesame appropriate amount
- egg liquid appropriate amount
Steps for Meat loaf
1
It's easy to rip out a thin film。2
Pack it up and put it on the grill cover3
fermented noodles。4
If your fingers don't shrink, you just fall5
It's split into five 75-gram joints。6
Take a nice, loose noodle in an elliptical form。7
Turn over and put the bottom down and put a layer of salad sauce on the pine。8
From the top to the bottom, the interface is squeezed and the olive is formed by hand。9
Put it in the grill and re-ferment。10
The temperature of the fermenter does not exceed 38°C, with a bowl of hot water。11
When fermented, brush the egg fluid with black sesame。12
Refrigerator preheated 150°C mid-level 20-25 minutes after colour (time temperature for reference only)13
Leaning on the shelf after the stove until it is kept in a cold seal。14
Very soft。