It's a fragrance
By VicentaLakin
I'VE BEEN THINKING, "CAN I DEVELOP A LITTLE MORE THAN A BAKER?" THE FIRST THOUGHT WAS ROASTED MEAT, BUT ROASTED MEAT PRODUCED FAT, WHICH WAS LIKELY TO CAUSE DAMAGE TO THE BAKER, AND THE FAILURE TO CONTROL THE TEMPERATURE MEANT THAT THE MEAT COULD BE ROASTED OR NOT COOKED, SO I THOUGHT OF WRAPPING THE MEAT WITH TINPAPER, THEN ROASTING IT IN A BREAD DRUM FOR 20 MINUTES, AND THEN TAKING OUT MEAT FOR OBSERVATION, BECAUSE OF THE TWO-STORY INSULATION OF TIN PAPER AND BREADBOARD, THE MEAT WAS VERY DIFFICULT TO BAKE, TIME-CONSUMING, HEADACHE. WHEN YOU GO TO THE GROCERY STORE ONE DAY TO BUY GROCERIES, AND YOU SEE A CYLINDRICAL IRON RACK WITH A BOILER ON THE SHELF, YOU'RE MOVING, AND IF YOU PUT IT IN A BAKER, THEN YOU PUT THE FOOD ON THE SHELF, AND YOU TURN IT INTO A OVEN, AND THE FOOD CAN BE HEATED DIRECTLY FROM THE HEATING PIPE, WITHOUT A BUCKET OF BREAD, THEN YOU CAN FIX THE PROBLEM OF ROASTING THE MEAT, THEN YOU CAN PUT ON TIN PAPER, WRAP THE FAT FROM THE ROASTING PROCESS, WHICH IS TO PREVENT CONTAMINATION OF THE BREAD MACHINE, AND YOU CAN PREVENT THE MEAT FROM BEING ROASTED. GO HOME AND MEASURE THE SIZE OF THE INSIDE OF THE BAKERY, TAKE OUT THE INSIDE OF THE BAKERY, THEN TAKE OUT THE HEATING TUBE BY THE SIDE DIAMETER, ABOUT 7 INCHES, RUN BACK TO THE GROCERY STORE AND BUY A MINIMUM BOILER, ABOUT 3 INCHES, AND THEN PUT IT IN THE BAKER, AND THEN PUT IT ON SOMETHING THAT NEEDS TO BE BAKED. IT'S PERFECT. IT'S NICE. IT'S NICE. IT'S DELICIOUS. THE POWER OF THE BAKERY MACHINE VARIES FROM ONE BRAND TO ANOTHER, EVEN IF IT'S THE SAME BRAND, SO THE FAMILY NEEDS TO ADAPT TO THE CHARACTERISTICS OF THE BAKERY TO ACHIEVE THE BEST EFFECT OF THE BAKERY, WHICH IS THE ORIENTAL DL_100. FIRST LOOK AT SECRET WEAPONS, 5-INCH IRON RACKS, GROCERIES, $3.00. WITH THIS OWN GRILL, ONLY THE BAKER, NOT THE ONE WITH THE OVEN。
Recipe Recommendations
- pork belly 400 grams
- carrots appropriate amount
- broccoli appropriate amount
- barbecue sauce 100 grams
Steps for It's a fragrance
1
The raw materials are prepared, the flesh of the flowers is washed and cut to about 10 cm long, and the length of the meat is guaranteed to be placed in the middle of the heating tube。
2
Put a little hole in the flesh with a bamboo stick so that it can taste when it's salted。
3
Five flowers in the container, pouring into the barbecue sauce, rubbing。
4
Pack it in a bag and put it in the fridge for more than eight hours。
5
Take a tin paper, unlighted face up, pick up five flowers。
6
Wrap the meat tight, remember to be tight and avoid the oil coming out of the oven。
7
Put the little iron rack in the toaster。
8
Look, it's just perfect size. It's perfectly embedded between the heating tubes
9
Put the bouquet on the shelf。
10
Cover the bread machine, choose the baking function, set the time for 40 minutes, and burn the colour "C" and then leave it out, because the tin paper is wrapped and there is no worry about roasting。
11
In 40 minutes, the machine will “scramble”, stop working, take out five flowers, wear insulation gloves, don't burn it, it's cooked. It's a bit wet because it's covered with tin paper, but it's okay。
12
Put a little box of tin paper on it and squeeze it at the seams。
13
Put the box on the grill in the toaster
14
And put five flowers in a box。
15
Cover the cap of the baker, press the "baking" button for 20 minutes, burn the colored "C" and then hand it over to you with a delicious roast。
16
Twenty minutes later, the meat was roasted and the surface was very bright。
17
Scramble a little, take out some flowers and cut them in thin pieces while they're hot。
18
The orchids and carrots are washed and put into the boiling water with salt and oil, which is extracted and dried。
19
Put the vegetable and meat plate code in the plate。
20
With a spoon, the rest of the roasted meat and oil in the tin cardboard box was spun up。
21
Put it evenly on the meatloaf, eat it。
22
Take a look at the secret weapon, 5 inches of iron and a grocery store. With this own grill, only the baker, not the one with the oven。It's a fragrance Make Tips
Why wrap pork belly in aluminum foil? There are mainly two reasons. First, raw meat will inevitably release grease during roasting, which splatters when heated. Since pork belly is high in fat, we worry about grease soiling or damaging the bread maker. Second, it locks in the meat's moisture. The roasted meat turns out very tender, and it prevents the meat from drying out, burning, or staying raw inside. After all, a bread maker isn't an oven and the temperature can't be adjusted; food usually browns quite darkly. You can't tell if it's fully cooked just by looking at the surface, especially with meat. Wrapping it in foil allows for an extended roasting time, ensuring the food is cooked through without burning the skin.
Why remove the foil and roast it again at the end? Here is my reasoning: because pork belly roasted in foil traps the steam, the surface becomes moist, which somewhat affects the texture. Also, since the food isn't roasted directly, it lacks the specific charred aroma of roasted meat. Therefore, removing the foil from the cooked meat at the end and roasting it a bit more is mainly to dry the surface and add that unique roasted aroma. Roasting cooked pork belly without foil won't cause grease splattering, so don't worry, friends, it won't damage the bread maker. However, a small amount of grease will drip out, so the foil box holding the pork belly must be ensured to be leak-proof.
Finally, I want to emphasize that a bread maker is not an oven. Its baking function is simpler and the environment is limited, so the results will vary somewhat. So, friends, just take it in stride. Doing this is actually a form of entertainment, and I hope it brings some joy and inspiration to myself and friends with shared interests, allowing us to enjoy the happiness of DIY.