Meat-crawling bread

By VicentaLakin

Meat-crawling bread

Recipe Recommendations

  • high powder 240 grams
  • low powder 40 grams
  • yeast 4 grams
  • white granulated sugar 52 grams
  • salt 3 grams
  • whole egg liquid 40 grams
  • qingshui 75 grams
  • light cream 75 grams
  • butter 30 grams
  • chopped chives 15 grams
  • meat floss 30 grams
  • Crispy sausage 6 pieces
  • salad dressing appropriate amount
  • ketchup appropriate amount

Steps for Meat-crawling bread

  • Make Meat-crawling bread step 0
    1
    All mains (except butter) are placed in bread drums。
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    2
    The bread machine selects the "and face" procedure, adjusted for 15 minutes。
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    Check the facial state and pull out a thick film。
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    After completion of the procedure, the softened butter was put in and the “and face” procedure continued for 10 minutes。
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    At the end of the procedure, the facial condition is checked, and it is sufficient to remove a flexible thick film。
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    Take out the flotilla, round it and then place it in the container。
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    First fermentation, 30 degrees, 75% humidity, 60 minutes, approximately twice the fermentation in the fermentation box。
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    Take out the dough and split it into six equals。
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    9
    Round the air and cover the film for 10 minutes。
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    Take out the little noodles and grow the tongue。
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    Turn it over and sort it out。
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    Put meat pine and sausage at the end。
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    Roll from bottom up。
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    Hold on tight。
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    The portal is decentralized to the paper film。
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    Move the breadbread to the grill。
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    Second fermentation, 35 degrees and 85% humidity, 30 minutes。
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    It fermented to about twice the original size。
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    Move the six bread embryos into the large grill and brush the egg fluid。
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    And then squeeze the salad sauce and the ketchup。
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    And finally put onion flowers。
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    Put it in the middle of a preheated oven。
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    Fire 170 degrees up and down, 23 minutes。
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    Take it out as soon as the roast is finished。
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    The finished chart。
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    The finished chart。

    • Meat-crawling bread Make Tips

    1. THE TIMING OF THE WASHING OF THE BREAD MACHINE SHALL BE DETERMINED BY THE PERFORMANCE OF THE BREAD MACHINE AND THE CONDITION OF THE FACE, AND SHALL NOT BE FOLLOWED BLINDLY. 2. THE FERMENTATION TIME SHALL BE ADJUSTED TO THE FERMENTATION STATE OF THE NOODLES. 3. THE TEMPERATURE OF THE BAKERY TIME IS FOR REFERENCE PURPOSES ONLY AND IS ADJUSTED TO THE OVEN PERFORMANCE AND BAKING HABITS. BREAD MACHINE: FERMENTER 6D (BM1352B-3C) FERMENTATION BOX IN EAST TIMOR: CF6000 IN KAS CO-750A HIGH POWDER: QUEEN RED LOW POWDER: QUEEN WHITE SOFT

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