Use cold storage medium seed and liquid seed to make a meat floss roll to eat(yong leng cang zhong zhong he ye zhong zuo ge rou song mian bao juan lai chi chi )

Use cold storage medium seed and liquid seed to make a meat floss roll to eat

Introduction:

Production steps:

Step 1: mix all the ingredients (high gluten flour, eggs, yogurt a, dry yeast a). Ferment at room temperature for 1 hour and refrigerate for more than 12 hours.

Step 2: take the fermented medium dough out of the refrigerator without rewarming, tear it into small pieces, add all the yogurt (yogurt b) in the main dough, and stir it into a paste. Add time to see the state of the dough, be sure to reserve some yogurt, in order to avoid excessive moisture

Step 3: the main dough in addition to butter and black sesame chips, other raw materials into the paste in the middle of the dough, stirring to the expansion stage, adding softened butter, stirring to the complete stage. Plastic surgery, the first fermentation

Step 4: ferment at 28 ℃ for about 1 hour and finish the first round. Dip your fingers in flour or water and poke a hole in the dough. If it doesn't retract, the fermentation is finished

Step 5: take out the exhaust and let it stand for 30 minutes. Then roll it into a pancake shape, the shape of which is the same as the baking tray you use. I tried the 70 liter oven with its own pan, and I used all the dough. If you're using a 35 liter oven pan, use half the dough, or it's too thick to make a roll. It's better to roll the dough on the oilcloth so that it can be easily rolled and transferred to the baking pan. Roll out the dough, cover it with oilcloth and make the second serve. Now the room temperature (about 25 ℃) is about 40 minutes. It can't be too long or too high.

Step 6: after fermentation, the surface of the dough is pierced with a fork to prevent the gas expansion during the baking process, which leads to the bulge of part of the dough (that's how I did it three times, the first time there were too many dough, the second time I didn't blink, and the third time I learned well). Then apply egg liquid, whole egg on the line, want to color especially deep can also use egg yolk liquid, but it's a waste of chicken protein. Pay attention not to apply the egg liquid to the pricked eyes. If it's blocked, it's white. Then sprinkle with black sesame. Black sesame doesn't need to be roasted in advance, just raw.

Step 7: preheat the oven at 180 ℃ for about 15 minutes. Be sure to watch by the oven. Don't think about putting it in the oven and running to watch TV or sleep. The dough is very thin and easy to cook, and the surface of the egg is easy to color too deep. Remember you can't leave the oven. You have to leave. Five minutes.

Step 8: color the surface to your favorite color. Attention, especially the small oven, be sure to start a little lower temperature, so as not to color the eggs, which are not yet cooked. Take it out and put it on the baking tray to cool. It's best to pack it in plastic bags and roll it the next day. The dough surface is wrinkled and easy to roll.

Step 9: because the bread is very big, it can be cut into rolls. When making rolls, the bottom is up, and a few strokes with a knife are the same as making cake rolls. Then the salad dressing is squeezed in a serpentine shape and rolled up

Step 10: roll up the skin of the roll, and then wrap it tightly with oil paper

Step 11: after rolling up, cut off the ugly parts on both sides, spread salad dressing on the side and dip in meat floss. It's a delicious and nutritious meat floss roll.

Materials required:

High gluten flour: 210g

Whole wheat flour: 90g

Egg: 50g

Butter: 25g

Sugar: 30g

Yogurt A: 100g

Dry yeast A: 1g

Dry yeast B: 2G

Yogurt B: 85g

Black sesame chips: right amount

Note: 1, yogurt instead of water to increase the amount of yogurt, try to come. 2, dough must be rolled very thin, about 5mm good. 3, after fermentation into the oven must be eye-catching. 4, egg liquid do not block the eyes. 5, when baking, it is best not to leave the oven, the starting temperature is slightly low, to avoid the egg liquid color is too deep. 6, after baking, it is best to cool and seal overnight, better roll

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Yong Leng Cang Zhong Zhong He Ye Zhong Zuo Ge Rou Song Mian Bao Juan Lai Chi Chi