Beef cheese rolls
By VicentaLakin
Two
Recipe Recommendations
- dough material appropriate amount
- high-gluten flour 90 grams
- whole wheat flour 60 grams
- dry yeast 2 grams
- salt 3 grams
- sugar 3 grams
- milk powder 8 grams
- cold water 100 grams
- vegetable oil 6 grams
- Teraki beef ingredients appropriate amount
- steak 150 grams
- soy sauce 1 tablespoon
- water 1 tablespoon
- qingjiu 1 tablespoon
- carboline 1 teaspoon
- onion 1/4 of
- ginger a little
- corn starch 1 tsp
- green onion 20 grams
- black pepper a little
- mozzarella cheese appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Beef cheese rolls
1
Material ready, steak unfrozen. Angja Masurira cheese is first frozen, then frozen hard。
2
All the pasta material was put into the bread machine。
3
Slipped into a smooth band without too thin a film. Round base fermenting for about 40 minutes. Or put it in cold, fermented overnight。
4
Steak chops, onions cut, onions cut。
5
Steak steak and other onions, such as onions, are salted for more than 30 minutes. Don't let go of the flowers。
6
A little oil is put in the pot and beef and onions are extracted first。
7
And the veal will change color and be added to the soup and onion flowers, so that they can be cooked。
8
The noodles are fermented and split into two pieces. Round and loose for 15 minutes。
9
The size of the swarms, 25 x 15 cm or so. A layer of Anja Masurira cheese。
10
Then we'll take the roast beef。
11
From top to bottom, close two sections and seals。
12
Put it in the oven, 15 minutes. No double fermentation。
13
The static face of the face is painted with full egg fluid, with a proper amount of masurilla cheese, 200 degrees of fire in the middle of the oven and 17 degrees of fire, approximately 15-20 minutes. Depending on the colour。
14
Just get out of the oven and cool offBeef cheese rolls Make Tips
It's light when you're working on beef, so you can add a little bit of old color. With other meat, pork, chicken。