Bread with meat floss(rou song mian bao )

Bread with meat floss

Introduction:

"Semi automatic. Pause. The most satisfying bread machine ever. It seems that bread made by bread machine program is always more realistic. I've been dissatisfied with the final volume of the program bread. Generally speaking, the bread barrel is not much different from the 450 gram toast mold. Why can't the program bread grow to the height of the toast? Can we make program bread grow higher and higher? Without an automatic program, you may be able to reach the ideal height, but it's tied up with the dough. Think about it and decide to use semi-automatic program. Semi automatic, that is, the first half machine control, the second half man control. The bread program divides fermentation into 1, 2 and 3. According to the conventional bread making process, it is understood as basic fermentation, middle awakening and final fermentation. Start from fermentation, manual control, wait until the head of the noodles to the ideal height before baking. After a while, three-stage fermentation means that you have to go back to it twice. That's a bit of a hassle. It's better to take over from fermentation 3. I've been tossing the machine before. Assuming that the fermentation time of 3 hours is 1 hour and the baking time is 30 minutes, you only need to come to it after the countdown time of the program is about 1.5 hours. As soon as it enters the fermentation 3, immediately stop the program, pack the stuffing and shape, and finally ferment to the ideal level, and then use the baking program. Theoretically feasible, very feasible. After calculation, enter the experiment. After feeding, leave, and walk around the bread maker at 1 hour and 40 minutes. The countdown is about 1 hour and 20 minutes, and fermentation 3 starts to flash. Press the pause button decisively, take out the bread barrel, take out the dough, pack the stuffing and reshape, and put it back into the toaster. ——It was originally intended to terminate the bread procedure and use a separate fermentation procedure for fermentation, but it was found that the suspension of fermentation 3 of the bread procedure could be completely terminated for final fermentation. Immediately change the plan, re-enter fermentation 3. Re estimate the maximum baking time of the bread program is 40 minutes - baking for 1 hour is an exaggeration. The countdown time is about 1 hour and 20 minutes. To be on the safe side, observe the dough at any time when the countdown reaches 50 minutes, and terminate or carry out the subsequent steps according to the rise situation. When the countdown was 35 minutes, fermentation 3 was still going on, but I didn't dare to let the program go on - I was afraid that the next second would be baking. And there seems to be room for dough to rise. In preparation for the termination of the procedure, but suddenly a ray of light - how long is the suspension? If the suspension needs manual release, it does not need to terminate the program at all, but can be suspended indefinitely. The dough is expected to last 15 minutes of fermentation, pause when the countdown is 35 minutes, and observe about every five minutes - not so strictly. When I returned to the bread maker for the third time, the countdown of the bread maker was 32 minutes. A stream of heat was radiating through the case. It was obvious that it had automatically ended the pause and entered the baking stage. It seems a little pity to miss that critical point, but look at the state of the dough, it seems to be good, let him go.... last.... It's the softest and highest bread machine ever. However, at the moment of putting forward the bread barrel, I turned my head and looked at the bread maker with some doubts - are you sure you chose the deep burn color? Pause doesn't change the burn settings, does it? "

Production steps:

Step 1: Materials

Step 2: pour the water and butter into the bread barrel

Step 3: add salt and sugar

Step 4: pour in the flour

Step 5: dig a hole in the flour and bury the yeast

Step 6: load the bread barrel into the toaster and clamp it tightly

Step 7: choose menu 4: French bread

Step 8: choose 500 grams of weight respectively, and burn deeply

Step 9: start

Step 10: when the bread program has just entered the fermentation step 3, press pause to take out the bread barrel

Step 11: take out the dough and roll it into a rectangle

Step 12: spread the floss

Step 13: roll up

Step 14: close down and put in the bread barrel

Step 15: put the bread barrel back into the toaster and clamp it tightly

Step 16: press start, the toaster starts to ferment for 3 minutes

Step 17: when the last 35 minutes of the program are left, press the pause key

Step 18: after about 15 minutes, the toaster automatically stops and enters the baking stage

Step 19: end of baking

Step 20: take out the bread barrel

Step 21: pour out the bread

Step 22: Cool

Step 23: slice

Materials required:

Water: 180 ml

Butter: 26G

Fine granulated sugar: 16 g

Salt: 3 / 4 teaspoon

GAOJIN powder: 290g

Dry yeast: 1 teaspoon

Meat floss: 13g

Note: the use of bread machine to make bread should be strictly in accordance with the order of feeding, in order to ensure the best state of bread making. The pause time of bread maker should be adjusted according to the rise and development of dough. Meat floss can be replaced by jam, dried fruit and other fillings.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Rou Song Mian Bao