Meat loaf
By VicentaLakin
I've been a big fan of meat muffins since I was a kid, but I can make them at home. The meat pine bread is popular because of its salty pine and salty bread. It's easy to make bread. I'm going to ferment. Because the bread contains salad sauce and pine, it is not kept for long, and usually my own bread can be eaten the next day, so it can be fermented once and the taste of bread remains soft。
Recipe Recommendations
- Xinliang Japanese bread flour 250g
- water 142g
- egg liquid 42g
- milk powder 10g
- fine sugar 35g
- salt 2.5G
- sugar-tolerant yeast 3g
- salad dressing appropriate amount
- meat floss appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Meat loaf
1
IN TURN, WATER, EGG FLUID, SUGAR, SALT, MILK AND FLOUR ARE POURED INTO THE BREAD DRUMS, AND YEASTS ON TOP OF FLOUR. PUT THE BREAD BUCKETS IN THE EASTWOOD JD08. CHOOSE THE BREADBOX AND FACE IT FOR 10 MINUTES
2
At the end of the first and the first face, add a little bit of butter, and continue to select and apply for 16 minutes
3
And when the noodles are fixed, take them out, split them into eight equals, roll round, and cover them with laxity for 15 minutes
4
With a bumper stick, the loosed noodles grow into strips, and the bubbles break, one of them with a finger. Thin
5
Scroll from top to bottom, on the non-glaze. Put it in the oven, ferment about 50 minutes at 35 degrees in the oven
6
WHEN THE BREAD IS FERMENTED, IT IS TAKEN OUT AND BRUSHED ON THE SURFACE WITH A FULL EGG FLUID, SO THAT THE BAKED BREAD WILL LOOK BETTER. IT'S PREHEATED TO 165 DEGREES IN THE FIRE, 170 DEGREES IN THE BOTTOM OF THE EASTINGER K40C OVEN, BAKED FOR ABOUT 15 MINUTES
7
The bake is over, the bread is out, it's on the hanger, it's on the surface
8
Roll the plate with pine on it so that the surface can stick with pine。