Bread with tomato sauce and meat floss(fan qie jiang rou song mian bao )

Bread with tomato sauce and meat floss

Introduction:

"I didn't finish the meat floss made by the bread maker last time. I'm afraid it will be broken. Today, I baked this bread with meat floss and tomato sauce. After adding tomato sauce, the taste is richer and delicious."

Production steps:

Step 1: weigh all kinds of raw materials well;

Step 2: add water, eggs, milk powder, sugar and salt in the order of liquid first and then solid;

Step 3: add high gluten flour;

Step 4: dig a small hole in the top of the flour, put in yeast and cover it with flour;

Step 5: choose "he mian" for 20 minutes, the effect after the first kneading;

Step 6: put in the butter, this time lazy directly put in large pieces, the result is still taken out, cut small and put back, hee hee;

Step 7: knead for another 20 minutes, the visual effect is good, there is no hand set membrane;

Step 8: take out the dough and round it, take out the stirring blade, put it into the dough and cover it for room temperature fermentation;

Step 9: fermentation at room temperature to twice the size, about 45 minutes;

Step 10: take out the exhaust, divide it into four equal parts, round and relax for 10 minutes;

Step 11: take a small portion of dough, roll the long dough and coat it with ketchup;

Step 12: put on a layer of meat floss;

Step 13: roll it from top to bottom. It needs to be tight. I have too much stuffing and it doesn't roll very tight;

Step 14: round one by one and put it into the bread barrel;

Step 15: select the "yogurt" key, and set the fermentation time to 45 minutes;

Step 16: after the second fermentation, select the "bake" key, medium color, and bake for 45 minutes. Later, I felt that the color was not enough, and added 8 minutes. As a result, the finished product was a little over baked;

Step 17: finished product.

Materials required:

High flour: 310G

Milk powder: 74g

Egg: 1

Warm water: 40g

Sugar: 20g

Salt: 3 G

Yeast: 3 G

Butter: 40g

Tomato sauce: right amount

Meat floss: moderate

Note: experience summary: 1. Kneading is very important. You must choose two kneading procedures, 20 minutes for each time, which is more conducive to the dough kneading to the full expansion stage, and the bread will be more soft; 2. Fermentation. In fact, the weather is very hot now, so you don't need to start the toaster for the first fermentation. After the dough is rounded, directly cover the toaster cover and ferment for 1 hour Yes, the second fermentation can choose "yogurt" or "fermentation" or "rice wine" key, fermentation for 1 hour. I've defined 45 minutes for both of my two rounds this time, and I think it's better to have one hour effect. 3. Baking, time control is very important. If you like to eat crispy, you can extend the baking time. If you want to eat soft, you can set the time a little shorter and choose light color. I defined 45 minutes for light color this time. After finishing, I felt that the color was too light, and adjusted the dark color for 8 minutes I'm satisfied with the color, but the color around is too deep. Pay attention next time.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Fan Qie Jiang Rou Song Mian Bao