Old meat loaf
By VicentaLakin
He wanted to make a meat pine roll because he wanted to buy it because of a sack of pine in the cupboard. I'm thinking, all of a sudden, the meat pine rolls are floating right now. Think about it, it's been at least a year since the last pine roll. This time, we're doing it with the old face. It's a little more fermenting than it is。
Recipe Recommendations
- Lao Mian 40 grams
- high-gluten flour 200 grams
- eggs 50 grams
- milk powder 10 grams
- dry yeast 1.5 grams
- salt 1 gram
- white sugar 15 grams
- butter 15 grams
- cold water 80 grams
- chive leaf appropriate amount
- Guanli yellow mustard appropriate amount
- meat floss appropriate amount
- vegetable oil a little
- salty fragrance
- baking
- an hour
- ordinary
Steps for Old meat loaf
1
The bread is the main product of a large picture: bread flour (bread flour), powdered milk, butter, sugar sugar, sugary dry yeast, eggs, room warm and cool water, salt, right-hand tablets are the old face of frozen slices, which must be completely unfrozen before they are used。
2
All materials, except butter, are placed in the scavenging drums at a low speed of 2 minutes, which is then converted to a high speed of 5-8 minutes, which is added to the butter when the thick membrane can be removed; flour is not watered at the same rate and the environment is dry, with 20 grams of water reserved and a suitable increase or decrease in the scavenger state。
3
First, the butter is fully integrated into the noodles at a slow pace, then the high-speed stirs; the noodles are smooth and soft, not sticky, and a piece of noodles is pulled, and the transparent and flexible film is slowly produced in the hands。
4
Flour rounding is placed in a rinsing basin, and the fermentation of the base warm and humid area is placed in the shrouded membranes, with a temperature of 28, and a humidity of 70, for approximately one hour。
5
When the pasta was twice as big, finger-tip flour poked a hole in the top of the face, did not collapse, slightly bounced back and fermented successfully。
6
The face is placed on the board, with a light beat of the exhaust, and the face is in square shape, approximately the same size as the oven used。
7
i'm going to transfer the noodles to the non-clattering dish, which i use as a cook, 28 * 28 cm, with no oil in it; i'm going to flatten them again, so that they can be covered in the grill。
8
To tell you a little trick, if the scepter used is too long and cannot be placed flat in the oven, a bucket-shaped glass of face can be used, so that it is evener than a hand-stamp; the face is fermented twice in the warm and wet place, temperature 35, humidity 80, or placed in the oven with a fermentation sheet, with a canteen spraying a few times down the inside wall of the oven。
9
At the end of the fermentation, we're going to have a little bit of onion leaves cut and a little bit of oil mixed, so that the onion leaves can stay yellow and the eggs can go into the bowl。
10
The face is 1.5 - 2 times higher, with a small hole on the surface with a meal fork, an uneven heat and drum to prevent the baking, a layer of egg fluid on the surface and a flat spread of onions; and 200 degrees preheat in the oven。
11
It is delivered to the middle of the pre-heated oven, with an upper and lower fire of 180,200 degrees for 13 minutes, adjusted to the actual situation of the oven。
12
The baked bread came out of the oven immediately, stunned twice, dragged out of the oven and hung on the hanger for three minutes。
13
Turn the breadflake over, cut it with a bread knife on the back, slit it in a roll, and do not cut through the bread peel below。
14
Prepare coronary corsets of yellow mustard and pine。
15
While the bread is warmer than a roll, the proper amount of mustard mustard is squeezed on the face。
16
Scratch it evenly and spread a little pine。
17
Float rolls and seals on the side side; oilpapers are packed and placed in a sealed preservation box for 20 minutes。
18
Cut off the irregular ends and cut into a wide and even roll。
19
Both sides are covered with a suitable amount of coarse mustard sauce. See, it's cut out and can see brown mustard。
20
We're done
21
Old pine rolls, salty smellOld meat loaf Make Tips
One, the old face, which is the last pasta to be prepared, should not exceed 20 per cent of the amount of the main noodle flour; the old face, which can be kept in the freezer, needs to be replaced by a complete retreat of ice; two, the high temperature of the bread, which should not last too long, is too evaporated and dry; the temperature and timing of the roast are adjusted to the actual condition of the oven used; three, the cause of the cracking of the bread rolls is two, one, which is too high or too long, and is caused by the rolling of the bread before it cools its hand; four, the German coronated mustard, which I use is not as soft as the medium mustard, whose mouth is so soft and so soft that the fine smelting can be soak can be soaked as to fill the granary mustard seed, which is unique in the taste of the sauce。