Seaweed and meat floss roll

Recipe Recommendations

• high-gluten flour 160 grams
• low-gluten flour 60 grams
• white granulated sugar 30 grams
• salt 3 grams
• dry yeast 4 grams
• water 100 grams
• eggs 25 grams
• milk powder 7 grams
• butter 22 grams
• salad dressing appropriate amount
• white sesame appropriate amount
• meat floss appropriate amount
• whole egg liquid appropriate amount

• milk fragrance
• roast
• several hours
• ordinary

Steps for Seaweed and meat floss roll

1

Prepare various ingredients and soften the butter at room temperature. The yeast is melted with water.

2

Put flour, fine sugar, salt, milk powder and other ingredients into an egg beating bucket and stir well.

3

Add the eggs.

4

Add the melted yeast water.

5

Install the Qihe 938N eggbeater with a stirring hook, turn to gear 1 and stir slowly. Use a spatula to push the flour towards the mixing hook. Be careful not to touch the stirring structure.

6

The dough is relatively moist when it first starts kneading. Don't worry about this, don't add flour indiscriminately. Continue to stir. Be careful to stop the dough and rest for a few minutes every 2 to 3 minutes to avoid damaging the motor.

7

After resting in the egg beater for a few minutes, continue to stir to knead the dough.

8

After beating for about 4 or 5 minutes, the surface of the dough has become shiny and it feels very elastic when pressed. This is a sign that gluten has been formed, and softened butter can be added at this time.

9

Restart the whisk and let the butter and dough mix well. Note that the kneading process should always be kept in the first gear for stirring.

10

Keep turning off the dough and resting before kneading until the dough is kneaded until the film is pulled out. I turn off my phone and rest for a little longer. It took about 15 minutes to knead the dough, and with the downtime, it took about 40 to 50 minutes.

11

Place the kneaded dough in a container. Cover it with plastic wrap and ferment for the first time. It takes about an hour.

12

After the dough has grown at least 2.0 to 2.5 times. You can press it with your fingers, and if it does not rebound or collapse, it is considered that the fermentation is just right. If you press your finger and immediately bounce back to its shape, it means that you have not fermented enough. If you press it down and continue to collapse and crack at the place where you are pressed, it is already excessive fermentation.

13

Press out the gas from the dough by hand, knead it round for 15 minutes of intermediate fermentation, which is to be awakened. Roll the dough in the middle into square slices with a rolling pin. Try to size as big as possible to the baking sheet.

14

Place the rolled dough sheet on a baking sheet with oil paper, and use a fork to poke even small holes on the dough sheet to prevent the dough from rising and arching during the second fermentation, which affects the appearance of the roll. This step is very important and must be remembered.

15

Place the poked dough baking sheet, place the meat in the oven, and place a cup of hot water under the oven. Carry out the final fermentation at 38 degrees C and 85%. Fermentation for about 40 to 60 minutes and grow to twice the original size.

16

While waiting for the last fermentation, use scissors to cut the Daxie seaweed into pieces for later use.

17

After final fermentation, sprinkle white sesame seeds on the dough sheet and apply whole egg liquid with a brush.

18

After applying the egg liquid, sprinkle chopped seaweed on top. Preheat the oven at 180 degrees in advance, place the baking sheet on the middle layer, and bake at 180 degrees for 12 minutes until the surface of the bread is golden brown.

19

After baking the bread, remove it and place it upside down on another piece of clean oiled paper, remove the baking sheet, and tear off the oiled paper at the bottom to allow the bread to cool slightly.

20

Don't cool the bread completely, cut off the hard edges on all sides of the bread at the same temperature as the palm of your hand. By the way, cut a few times on the side where you start rolling, be careful not to cut it. Just cut to one-third of the way. This step is to make it easy to roll rolls to prevent the rolls from being easily broken when rolling.

21

Use a cream spatula to spread the salad dressing evenly on the bread slices.

22

Sprinkle with meat floss on the bread slices that have been covered with salad dressing.

23

Roll the bread slices into rolls with the help of a rolling pin. This rolling method is like rolling sushi, with the rolling pin always kept in front of the roll.

24

Tighten the oil paper and let the rolled bread roll stand for 30 minutes to shape. When serving, cut into rolls, spread salad dressing on both sides and sprinkle meat floss.

Seaweed and meat floss roll Make Tips

Recipe Categories

• baking Recipes
• bread recipes