Very porridge, meat floss bread,
Take a bite, and the beauty will be in the bottom of my heart.
The salad dressing is paired with meat floss, which is fascinating.
Yesterday morning, I wasn't full for breakfast, so I went to Ginza and bought meat floss bread for breakfast.
I was a little disappointed after taking a bite. The bread was really like cold steamed buns
I don't know where the meat floss is produced.
As a person, we can't be lazy, let's be diligent
Today's meat floss bread is really delicious.
Soup type meat floss bread
Recipe Recommendations
- soup seed appropriate amount
- water 90 grams
- milk powder 25 grams
- high powder 200 grams
- low powder 50 grams
- yeast 5 grams
- salt 3 grams
- fine sugar 25 grams
- whole egg 52 grams
- meat floss appropriate amount
- butter 38 grams
- salad dressing appropriate amount
- milk fragrance
- roast
- several hours
- simple
Steps for Soup type meat floss bread
1
Stir well 90 grams of water, 8 grams of milk powder, and 15 grams of high-flour, over low heat, and constantly stir to a maximum of 65 degrees. When there are traces, stop, then place at room temperature, cover with plastic wrap, and refrigerate in the refrigerator for 24 hours. Use again. If you are in a hurry, you can place it in the refrigerator for half an hour and use it, but it will have a better moisturizing effect after refrigerated for 24 hours.2
Put all the ingredients of the bread embryo except butter into the bread machine, start the sweet bread program, and start dough mixing. After the dough is smooth, add butter softened at room temperature. After turning off the bread machine, restart the sweet bread program until the dough comes out of the film., complete the dough mixing process.3
After the dough is mixed, round it, place it in a basin, cover it with plastic wrap, and place it in a warm place. After fermentation until the dough is 2.5 times bigger, dip your fingers in a small amount of dry powder and press it before it rebounds immediately.4
Press with your hands to exhaust the air, round it, place baking paper under it, and use a rolling pin to roll it into a rectangle the size of a baking plate. Place it in warm air and continue to ferment 2 times until the bread expands to 2 times its size.5
Brush the surface with egg liquid, use a fork to fork in some small holes to prevent the dough from bulging during baking, and sprinkle with chopped chives and white sesame seeds.6
Before brushing the egg liquid, preheat the oven to 160 degrees and heat it up and down. After preheating, place the baking sheet into the middle layer of the oven and bake until 15 minutes. Insert the dough with a toothpick and remove the gluten.7
Take out the baked dough with the baking paper and place it upside down on a grill covered with baking paper. The knife on the back of the dough secretly cuts some edges, apply salad dressing, sprinkle with meat floss, let it warm for a while, roll the dough with the baking paper, twist it into a candy shape, and shape it.8
Remove the baking paper, cut off both ends, or cut it into four sections, spread salad dressing on both sides and dip in meat floss.