Bread with meat floss(diao li rou song mian bao )

Bread with meat floss

Introduction:

"Sweep inventory. I don't know if I can get rid of the meat floss? It takes more time for Chinese dough. The most worrying thing about bread making is how to plan the time and let the bread time be inserted into those time fragments, or let those time be inserted into the bread time casually and properly. After several hesitations, he finally decided not to change Zhongzhong, and Yuanfang did as he did. How can we not delay each other? There's always a way. However, there will always be changes. ——How dare you? At 32 degrees, for the last 90 minutes? Even though the room temperature was only 278 degrees, I still didn't dare to follow the original formula completely. After 90 minutes of fermentation, I saw that it was almost twice as long. I quickly put it into the oven. In case of the big hair, I'm afraid I can't go away

Production steps:

Step 1: medium dough: 65g high gluten flour, 1g dry yeast, 10g whole egg, 32g water

Step 2: pour all the ingredients into a large bowl

Step 3: knead into smooth dough, 30 degrees, basic fermentation for 2 hours

Step 4: dough rising

Step 5: prepare the main dough: 19g sugar, 15g water, 35g high gluten powder, 5g milk powder, 1g salt, 11g butter

Step 6: pour water and sugar into the seed noodles,

Step 7: beat into a paste

Step 8: pour in high gluten powder and milk powder

Step 9: mix well

Step 10: add salt and butter

Step 11: stir until the film is pulled out

Step 12: round and relax for 20 minutes

Step 13: divide into 3 equal parts, round and relax for 20 minutes

Step 14: roll it into a rectangle,

Step 15: roll into a cylinder

Step 16: put into the baking tray and ferment to twice the size

Step 17: prepare ingredients

Step 18: brush the egg on the fermented dough

Step 19: crumb the pastry and sprinkle on the surface

Step 20: put in the oven, middle layer, heat up and down 170 degrees, bake about 15-20 minutes

Step 21: the surface is golden

Step 22: cut in half after cooling without cutting off

Step 23: spread salad dressing in the middle

Step 24: fill in the meat floss

Step 25: decorate the surface with salad dressing

Materials required:

GAOJIN powder: 100g

Dry yeast: 1g

Whole egg: 10g

Water: 47 G

Fine granulated sugar: 19g

Milk powder: 5g

Salt: 1g

Butter: 11g

Crisp dough: moderate amount

Meat floss: moderate

Salad dressing: right amount

Note: Chinese bread is time-consuming and can be made directly. You can squeeze whipped cream or jam in the middle of the bread without meat floss. You can choose the crispy surface as you like

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Diao Li Rou Song Mian Bao