This time, I specially stared next to the toaster and tried whether to draw the mold before fermentation, but it didn't happen. So, I cut off the power repeatedly about 3 times and kneaded for an extra hour. It seemed to be pulling. I was not sure, and I forgot to take it, because I only pulled it off a little bit. Alas, I will try again next time.
Also, this time I used a steamer to make the dough. It seemed that the temperature was a little high. The dough looked as shown in the picture and was not very uniform. It seemed that the next time I finished kneading it with the bread machine, I would have to rub it manually.
meat floss bread
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for meat floss bread
1
Low powder + water.
2
Mix well.
3
Put in the pan.
4
Stir constantly over the heat until thick. That is, low powder: cold =1:5.
5
Soup seeds.
6
High fans.
7
Low powder.
8
Sugar.
9
Eggs.
10
Milk.
11
Butter.
12
salt, etc.
13
Put all the materials.
14
Except butter.
15
Put in the bread maker.
16
Stir well.
17
Add the butter.
18
Continue stirring until the film is pulled out.
19
Remove the kneaded dough and place it in another container.
20
Cover with plastic wrap and keep it out of water for the first fermentation. Fermentation to twice the size.
21
Press the dough slightly to vent out.
22
Roll it into the size of a baking sheet.
23
Cover with plastic wrap and ferment twice.
24
Brush the dough with egg liquid.
25
Sprinkle with chopped green onion, sesame seeds and salt. Make holes in the dough to prevent excessive expansion.
26
Preheat the oven to 175 degrees.
27
Middle level, 15-18 minutes.
28
Middle level, 15-18 minutes.
29
After the bread is baked, cut as many pieces as necessary, squeeze the salad dressing on the side, and dip it into the meat floss.