Classic meat loaf
By VicentaLakin
Super delicious meat loaf, which I made myself, because I had a bad tooth, so I put a little more oil in the meat loaf, so the cedar was soft, so I wouldn't have to cuddle. The most important thing about meat loafing is, of course, the good meat loaf, which is now sold out to eat meat, or to make its own meat loose. `I have to say that the cedar is really good, and it tastes good, and it's good to be bought
Recipe Recommendations
- high-gluten flour 300 grams
- whole egg liquid appropriate amount
- salad dressing appropriate amount
- meat floss appropriate amount
- salt 1/2 teaspoon
- egg liquid 2 tablespoons
- milk powder 2 tablespoons
- fine sugar 60 grams
- instant dry yeast
- water 150 grams
- butter 30 grams
- salty and sweet
- baking
- several hours
- ordinary
Steps for Classic meat loaf
1
Post-oil to extend the noodle
2
It's a full-blown phase. It doesn't have to be a regular bread, but every time I rub my face, it's a bit too much
3
Covered with film, fermented for about an hour at 28 degrees.
4
An hour later, with a finger on the face, it was found that the hole didn't shrink quickly to indicate that the fermentation was complete! Figure 4 is the fermented pasta
5
Slap the noodles in flat air, split into 10 equals, and roll around in the middle of 10 minutes.
6
Take one of them and make an elliptical form with a cane.
7
From the end of the elliptical face, either down or up, the sides of the roll tighten into the inside, sort out into olive form. The interface tightens
8
The dish is placed at 38 degrees and over 85 per cent wet for final fermentation. Its functional microwave fermentation works very well by putting a bowl of hot water in the microwave, but not on a bowl with hot water
9
Fermented noodles brushed with egg fluid, oven preheated, 180 degrees, about 15 minutes.
10
When the baked bread cools, cut it in the middle of the bread, don't cut it.
11
Squeeze a proper amount of salad sauce in the cut.
12
Put a proper amount of salad sauce on the bread surface.
13
You can eat with meat on the face of the bread with salad sauceClassic meat loaf Make Tips
1. When kneading dough in summer, due to the high room temperature, the dough will ferment early, so this time I used ice and water to mix the dough, and the effect was very good.
2. You can make 10 pieces for this weight.
3. Please listen to the next chapter for the practice of meat floss.
2. You can make 10 pieces for this weight.
3. Please listen to the next chapter for the practice of meat floss.