When making things in your own kitchen, remember not to waste them and develop the habit of regularly cleaning food raw materials. In particular, we must make full use of the surplus food in the refrigerator. It is best not to waste it. We must buy it on demand. It is best to buy whatever we do. Why pile up useless things and food there? The market is so rich that there is no need to hoard it. On the one hand, it is hygienic and on the other hand, it is economical. Eating and drinking well without backlog or waste are the principles for a well-off family to live. Everyone must develop good living habits. Big fry spoons talk too much! Hehe!
Like cooking and love to ponder eclectic, but also in the technology there are certain skills, we can make full use of the existing raw materials at home can be made at will on the basis. As the saying goes; what to do, not only do it but also do it well and delicately. Hehe! Too difficult, huh? In fact, you can make edible food by grabbing it casually at home. It depends on your fun and wisdom. It's a bit easier to talk here! Then I will demonstrate to my friends my own methods and experience in the process of cleaning the leftovers, and we will discuss them together. Today, let's call this topic the utilization of leftovers. The first food that Da Chao Shao cooked indiscriminately was "Beef and Vegetable Bread".
Beef and vegetable bread
By MaeganPouros
Recipe Recommendations
- eggs 一枚大约60 grams
- soup seed 80 grams
- cold water 80ml
- butter 30 grams
- purple cabbage 30 grams
- green peas 30 grams
- whipped cream 30 grams
- cheese appropriate amount
- fine sugar 30 grams
- salt appropriate amount
- green onions 20 grams
- garlic 10 grams
- black pepper appropriate amount
- edible oil 15 grams
- salty and sweet
- baking
- an hour
- ordinary
Steps for Beef and vegetable bread
1
Ingredients; bread ingredients; 300 grams of high-gluten flour, about 60 grams of an egg, 80 grams of soup, 20 grams of milk powder, 30 grams of fine sugar, 5 grams of salt, 5 grams of active dry yeast, 80ml of cold water, 30 grams of butter.
2
Filling; 200 grams of sauce beef, 80 grams of yellow and red colored peppers, 30 grams of purple cabbage, 30 grams of green peas, 20 grams of green onions, 10 grams of garlic, 20 grams of Australia Ferrida cheese powder, 30 grams of fresh cream, 15 grams of cooking oil, a little salt and black pepper; garnish; half an egg, a little cheese, and a little shredded black pepper.
3
Combine dough with after-oil method; in addition to butter, mix flour, eggs, soup seeds, milk powder, sugar, salt, dry yeast, cold water, etc. Figure (3-4)
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5
Cut the butter into dices. Figure (5-6)
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7
Knead out the dough until it is strong and has initial muscles, then add butter bits and continue kneading.
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After the butter and dough are fully integrated, the softness of the dough can be pulled out of the delicate fascia, which is the complete stage in the jargon.
9
Next, we start to keep warm and do basic fermentation. Figure (9-10)
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11
Make the filling during the gap between dough fermentation, chop the beef and set aside, chop the colored peppers, purple cabbage, onions, and garlic.
12
Heat a frying spoon on fire, add cooking oil and stir-fry the garlic and chopped green onions until fragrant.
13
Add the fresh cream and stir-fry for a while. Add the minced beef, colored peppers, purple cabbage, green peas and other ingredients and continue to stir-fry.
14
Stir well and season with salt and pepper.
15
After taking out of the pan, stir in the cheese and set aside.
16
Remove the dough that has been fermented twice and a half times.
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Press and exhaust the air and knead the dough.
18
Divide evenly into three pieces.
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20
Roll out each piece of dough into an oval shape with a rolling pin.
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Take one-third of the stuffing and spread it evenly on the dough sheet.
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Fold it left and right, and the width depends on the width of the toast mold.
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Then roll it up front and back.
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Place it into the mold in a thick roll shape.
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The remaining two dough pieces are made into the same dough rolls one by one and arranged neatly and placed in the mold.
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After the bread blanks in the mold are finished, they are kept warm and started secondary brewing.
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29
When the billet is boiled until it is seventy percent full in the mold, take it out.
30
Spread the egg liquid.
31
Use a disposable flower bag to evenly squeeze a little soft cheese on the surface of the bread, sprinkle with shredded black pepper, and bake in the oven.
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Preheat the oven in advance. When baking, turn the oven to 165 degrees, lower the heat to 170 degrees, place the baking sheet on the lower shelf, and bake for about 35 minutes. If the color on the surface of the bread turns too fast, turn off the fire temporarily. If the color is too light, you can increase the temperature of the fire. Continue to bake until it is done, depending on the size of the oven used. I use a 35-liter ACA brand oven for your reference.
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After baking, heat and mold, dry the bread on the grill. When the bread is still warm, put it into a fresh-keeping bag and store it so that the bread can be stored for 3-5 days without drying out.Beef and vegetable bread Make Tips
1. You can use other meats in the filling; just use whatever you have at home. Use less fatty meat, and lean meat can be used in slightly larger amounts, but do not exceed the weight of the dry flour used for the bread—about two-thirds or less of the flour weight is fine.
2. For the vegetables in the filling, try to choose ones with low water content, though this is not absolute. I mean that when pairing with meat, try to use vegetables with less water. I have made spinach bread with high water content, but that is another story; that requires draining the water and seasoning it first before adding it to the dough. I will share that with you when I get the chance.
3. The reason I added some cheese powder to the filling is to enhance its richness. If you don't like it, leave it out, or you can choose to add some cheese you prefer. The Australian-produced Frida cheese powder has a very rich flavor; some people call it "stinky cheese." It certainly doesn't smell great, but it tastes quite delicious. I just love this stuff, hehe