Meat loaf
By VicentaLakin
No web content retrieved
Recipe Recommendations
- high-gluten flour 250 grams
- low-gluten flour 130 grams
- eggs one
- white granulated sugar 20 grams
- yeast 6 grams
- milk 140 grams
- butter 20 grams
- salad dressing appropriate amount
- green onion appropriate amount
- salty and fresh
- roast
- several hours
- senior
Steps for Meat loaf
1
In the order of powdering after the first liquid, milk, eggs are poured into the bread drum。
2
Inverted into high-and-low-weather flour, salt and white sugar at the opposite angle, yeast buried in the central flour, and initiated a noodle rub。
3
When all the materials in the bread cans were mixed into smooth noodles, the butter was put into the butter and another laminated procedure was initiated to move the flour into an extended phase。
4
You can pull out thin gloves。
5
The noodles are rounded and the base fermentation takes place。
6
The fermentation is twice as big, the fingers are covered with flour, not collapsed, not rebounded, and the fermentation is successful。
7
Take out the noodles with the scratchboard。
8
Prepare a square dish of 28 x 28 and place the face of the face in a plate with the size of the dish。
9
An eye jab with a fork on the face of the face to prevent the face from drumming up in the second round。
10
Put a bowl of open water at the bottom of the oven and turn on the fermentation function at 35°C。
11
Fermentation to twice the size。
12
Take out the grill and squeeze the salad sauce。
13
Onion flowers, preheat oven 180°C up and down。
14
Ten to 15 minutes (self-set bake time depending on the individual oven)。
15
The bread is tied back to the dryer, slashed horizontally with a bread knife, so that it can be curled up in rolls (beware, do not cut the bread), so that the meat is pine, and more good。
16
We'll roll it with paper while the bread is still hot。
17
Remove the oil paper and prepare the slices。
18
Cut out two heads of bread rolls with salad sauce and pine。
19
The finished chart。