Crisp rolls with ketchup
Introduction:
"The last bag of meat floss I bought at home has not been eliminated. Today I made this kind of meat floss roll with it. I found that it's very convenient to make this shape. It's OK to roll long strips and cut them into small sections. I don't need to worry about the shape one by one!"
Production steps:
Step 1: mix all the ingredients in the main ingredients and knead until the dough is glutened and expanded. Then round and cover with plastic film for fermentation
Step 2: ferment to about 2 ~ 3 times the size
Step 3: take out the dough, knead well, exhaust the air, relax the dough for 10 minutes, and then roll the dough into a square thin skin
Step 4: apply ketchup on the dough, and pay attention not to the tail
Step 5: then wipe well with a spoon
Step 6: spread a layer of pork floss over the tomato paste
Step 7: roll up from bottom to top and tighten the gap
Step 8: then cut into equal parts
Step 9: put the incision upward in the paper tray and ferment again
Step 10: after the fermentation, brush a layer of egg liquid, sprinkle some white sesame seeds, put into the preheated oven, 180 degrees, middle layer, about 15 minutes!
Materials required:
High gluten flour: 120g
Low gluten flour: 30g
Yeast: 2.5G
Fine granulated sugar: 15g
Egg liquid: 20g
Salt: 1 / 8 teaspoon
Water: 70g
Butter: 20g
Tomato sauce: right amount
Shredded pork: right amount
White Sesame: right amount
Note: pay attention to observe the fire, if the surface color to satisfaction, turn down the fire or cover the surface with a layer of tin foil to prevent the surface from burning!
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: salty and sweet
Chinese PinYin : Qie Jiang Rou Song Mian Bao Juan
Crisp rolls with ketchup
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