Making meat floss roll with Chinese method
Introduction:
"It's a roll I learned from you. It's also made for breakfast. The first time I did it, I still had no experience, especially when I rolled it, it cracked a lot. It's also said that I can only roll when it's too cold. I can only roll when it's too cold. Maybe it's because I use too much force when I roll, roll too tightly or bake too dry. But the roll out model is quite good. My mother thought I bought it from "my cake shop"! (the same is true for the amount and process of the meat loaf, but milk is used instead of water.)
Production steps:
Materials required:
Zhongzhong: Gaofen: 80g
Low powder: 20g
Sugar: 18g
Dry yeast: 1.5g
Whole egg: 10g
Milk: 52g
Main dough: high flour: 80g
Salt: 3G
Butter: 20g
(decoration) white sesame: appropriate amount
Chives: right amount
Egg liquid: right amount
Salad dressing: right amount
Meat floss: moderate
matters needing attention:
Production difficulty: Advanced
Process: Baking
Production time: 10 minutes
Taste: salty and sweet
Chinese PinYin : Zhong Zhong Fa Zhi Zuo Rou Song Mian Bao Juan
Making meat floss roll with Chinese method
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