Scallion and meat floss bread roll
2024-12-10 14:59:22 647
From the moment I stepped into the sweet pit of baking and followed my predecessors in various ways to learn how to make different types of bread, this meat floss bread roll is one of my favorite breads. Because we have grown scallions at home, making this bread with scallions has a particularly good taste and a pleasant aroma. When the fragrance of scallions wafts out of the oven, tempting people swallow their saliva, which is beyond the reach of scallions. Every spring when the scallions turn green, we make this bread to eat. Flipping through my blog, I have already posted three posts about scallion and meat floss bread. You can tell how much I love it< br>
Details of ingredients
Technique
Steps to make Scallion and meat floss bread roll
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1. Material A, 25g high flour, 100g water, Material B, 160g high flour, 80g medium gluten flour, 80g dry yeast, 1/2+1/4 teaspoon (4g) salt, 1/4 teaspoon (2g) fine sugar, 25g milk powder, 2 tablespoons (17g) whole eggs, 50g water, 50g all soup ingredients![]()
2. Add 25 grams of high powder to 100 grams of clean water![]()
3. Stir well with chopsticks![]()
4. Heat in the microwave for 1 minute to form a paste and stir well to avoid loss of dry skin moisture. The prepared soup should be covered with plastic wrap to keep it moist. After cooling, put it in the refrigerator for at least 1 hour before use.![]()
5. Put all the ingredients in B into the maxillofacial machine, add the prepared soup seeds, and stir to make a smooth dough![]()
6. Add the ingredient butter![]()
7. Continue kneading until the expansion stage, that is, you can pull out the film,![]()
8. Organize into a ball and place it in a warm place for basic fermentation![]()
9. It is best to cover the bread machine with a damp small square towel to moisturize and prevent skinning![]()
10. When the dough has grown to twice its original size![]()
11. Remove the round exhaust and cover it with plastic wrap to prevent dry skin![]()
12. Spread butter on the baking tray.![]()
13. Roll the dough into a rectangular shape the size of a mold![]()
14. Invert and place it in the mold, which can effectively prevent the dough from shrinking and making it difficult to shape![]()
15. Place in a warm place for final fermentation, and if using the fermentation function of the oven, also place a plate of hot water at the bottom of the oven to keep it moist![]()
16. The dough is fermented to twice its size and then coated with egg mixture on the surface![]()
To prevent the dough from bulging during the baking process, use bamboo sticks to tie small holes for easy venting.![]()
18. Sprinkle sesame seeds![]()
19. Sprinkle with scallions![]()
Preheat the oven to 180 degrees 10 minutes in advance, then turn it to 170 degrees and bake in the middle for 18-20 minutes. Observing the coloring situation, if the oven has sufficient heat, it is necessary to cover it with tin foil or lower the temperature in a timely manner to prevent it from drying out and burning. If there is a color difference, bake for a few more minutes. In short, don't leave the oven for the last few minutes, keep an eye on it, and solve the problem immediately if you find that the situation is not good.![]()
21. Take out the baked bread from the baking tray![]()
22. Cover the surface with a piece of oil paper, which serves to prevent the skin from drying out and regain moisture.![]()
When the temperature of the bread drops and it is warm, turn the bread upside down and make several shallow cuts horizontally on it, without cutting it.![]()
24. Apply a layer of salad dressing![]()
25. Sprinkle with meat floss (use as much as you like)![]()
26. Use a rolling pin![]()
27. Roll up the bread![]()
28. Wrap tightly with oil paper and let it sit for 30 minutes to shape![]()
29. Remove the oiled paper and cut off the uneven edges at both ends, dividing them into 4 equal parts![]()
30. Apply salad dressing at the beginning and end of each serving![]()
31. Stick on the meat floss![]()
32. Finished product drawings![]()
33. Finished product drawings![]()
34. Finished product drawing![]()
35. Finished product drawing
