Meat floss rolls(rou song za liang juan )

Meat floss rolls

Introduction:

"The delicious meat floss, sour and sweet chaola sauce, and the sweet taste of buckwheat - this kind of meat floss and buckwheat roll is very delicious, and the coarse grain is also weight-loss and healthy. It's really delicious. It's more comfortable to prepare for breakfast tomorrow morning with a glass of milk."

Production steps:

Step 1: put buckwheat flour, high flour, salt, sugar, yeast and water into the mixing barrel.

Step 2: start stirring.

Step 3: stir for 20 minutes, add the butter and continue to stir.

Step 4: stir for 20 minutes, add the butter and continue to stir.

Step 5: ferment in the oven.

Step 6: after fermentation to twice the size, take out the exhaust gas.

Step 7: roll it into a rectangle and spread a layer of salad dressing.

Step 8: apply a layer of meat floss.

Step 9: roll into a tube.

Step 10: cut into equal size segments.

Step 11: put in the oiled mould (I used the old lunch box I picked up from my mother. It used to be used to make cakes. Try making bread this time).

Step 12: after fermentation, brush egg liquid, oven 170 degrees, about 15 minutes.

Materials required:

High flour: 140g

Buckwheat flour: 140g

Yeast: 3G

Water: 170ml

Meat floss: moderate

Salad dressing: right amount

Butter: 20g

Salt: 3G

Sugar: 24g

Note: 1. If you don't have a blender, you can knead it by hand. If you keep beating, it will be easier to get out of the film. 2. When baking bread, it's better to put a bowl of warm water on the bottom to make the bread softer.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Rou Song Za Liang Juan