Beef and vegetable bread(niu rou shu cai mian bao )

Beef and vegetable bread

Introduction:

"When making things in your own kitchen, remember not to waste, but also develop the habit of cleaning up food raw materials regularly. In particular, we should make full use of the surplus food in the refrigerator. It's better not to waste it. We should buy what we need. We'd better buy what we do. Why pile up useless things and food there? The market is so rich that there is no need to hoard. First, it is hygienic, and second, it is economical. Eating well, drinking well, not overstocking and not wasting are the principles of a well-off family. Everyone should develop good living habits. I'm so talkative! ha-ha! Like cooking and love to think, not stick to one pattern, and there are certain skills in technology, we can make full use of the existing raw materials at home can be made at will. As the saying goes: do what you have, not only do it, but also make it delicate and delicious. ha-ha! It's too hard, isn't it? In fact, it's not the case. You can make food that you can swallow by grabbing at home. It depends on your fun and wisdom. It's a bit painful to talk about big spoon here! Then I'll show my friends the methods and experience in the process of cleaning up the leftovers. Let's discuss them together. Let's call this topic "leftover utilization" today. The first random food cooked with big spoon is beef vegetable bread. "

Production steps:

Step 1: raw materials; < br > bread; 300g high gluten flour, 60g egg, 80g soup seed, 20g milk powder, 30g granulated sugar, 5g salt, 5g active dry yeast, 80ml cold water and 30g butter.

Step 2: stuffing; < br > 200g sauced beef, 80g yellow and red pepper, 30g purple cabbage, 30g green pea, 20g green onion, 10g garlic, 20g Australian ferreta cheese powder, 30g fresh cream, 15g edible oil, a little salt and black pepper; < br > embellishment; half egg, a little cheese, a little black pepper.

Step 3: mix flour, eggs, soup, milk powder, sugar, salt, dry yeast, cold water, etc. in addition to butter. Figure (3-4)

Step 4:

Step 5: cut the butter into small pieces. Figure (5-6)

Step 6:

Step 7: knead the dough until the dough is strong and initially strong, then add the broken butter and continue to knead.

Step 8: after the butter and dough are fully integrated, the softness of the dough can be pulled out of the delicate fascia, which is the complete stage of jargon.

Step 9: next, start the basic fermentation. Figure (9-10)

Step 10:

Step 11: make stuffing in the interval of dough fermentation, chop beef and set aside, chop pepper, purple cabbage, onion and garlic and set aside.

Step 12: heat up the frying spoon, add cooking oil, stir fry garlic and chopped green onion.

Step 13: add fresh cream, stir fry a little, then add minced beef, colored pepper, purple cabbage, green peas and other raw materials to continue to stir fry.

Step 14: stir well and season with salt and pepper.

Step 15: stir in the cheese and set aside.

Step 16: take out the twice and a half fermented dough.

Step 17: press the exhaust and knead the dough.

Step 18: divide evenly into three pieces.

Step 19:

Step 20: roll each piece of dough with a rolling pin to form an oval shape.

Step 21: take one third of the filling and spread it evenly on the dough.

Step 22: fold it left and right again. The width depends on the width of the toast mold.

Step 23: roll back from the front.

Step 24: put it into the mold in a thick roll shape.

Step 25: make the remaining two dough into the same roll one by one, arrange them neatly and put them into the mold.

Step 26: after the bread blank in the mold is finished, heat preservation is carried out to start the second baking.

Step 27:

Step 28:

Step 29: take out the blank when it is seven percent full in the die.

Step 30: coat the egg.

Step 31: use disposable watch flower bag to evenly squeeze a little soft cheese on the surface of bread, sprinkle with black pepper, and then bake.

Step 32: preheat the oven in advance. When baking, adjust the oven to 165 ℃ and 170 ℃. Put the baking tray on the middle and lower shelf and bake for about 35 minutes. If the color on the surface of the bread is too fast, turn off the heat temporarily. If the color is too light, increase the temperature of the heat and continue to bake until it is done. It depends on the size of the oven. I use 35 liters of ACA Brand of oven for your reference.

Step 33: after baking, take a hot inverted mold and air the bread on the grill. When the bread is still warm, put it into a fresh-keeping bag to keep it for 3-5 days. The bread will not dry.

Materials required:

High gluten flour 300g: right amount

High gluten flour 300g: right amount

Eggs: about 60 grams each

Soup: 80g

Active dry yeast: 5g

Cold water: 80ml

Butter: 30g

Sauced beef: 200g

Yellow red pepper: 80g

Purple cabbage: 30g

Green peas: 30g

Australian ferreta cheese powder 20g: right amount

Fresh cream: 30g

Cheese: moderate

Australian ferreta cheese powder 20g: right amount

Fine granulated sugar: 30g

Salt: right amount

Scallion: 20g

Garlic: 10g

Black pepper: right amount

Edible oil: 15g

Note: 1. Other meats can also be put in the stuffing. You can put whatever you have at home. More fat meat should be put less, less fat can be put more, but not more than the weight of dry flour for bread, about two-thirds of the dry flour. 2. It's better to choose vegetables with less water in stuffing, but it's not absolute. I'm talking about vegetables with less water when matching with meat. I've also made spinach bread with high water content, but that's a different thing. It needs to drain the water first, adjust the taste, and then add it to the dough. I'll give you a chance to introduce it. 3. The reason why I put some cheese powder in the stuffing is to improve the rich degree of the stuffing. If you don't like it, you can not put it. You can also choose your favorite cheese. The flavor of ferreta cheese powder produced in Australia is very strong. Some people call it "Stinky Cheese". It really doesn't smell very good, but it tastes delicious. The big spoon loves this, ha ha!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Niu Rou Shu Cai Mian Bao