Xylitol meat loaf(mu tang chun rou song mian bao )

Xylitol meat loaf

Introduction:

"Mom is a diabetic for more than 20 years. Because we don't dare to eat sugar all the year round, every time we make bread, my mother will take a bite to satisfy our hunger. Now there is a special food counter for diabetics outside. Although we often buy some for them, the taste is really single. Xylitol has the taste of sugar, but it doesn't absorb sugar. It's really good. Today, I'll make a delicious bun for my mother to enrich the life of sugar man. The effect is the same. My mother likes it very much. "

Production steps:

Step 1: add homemade yoghurt.

Step 2: add light cream

Step 3: add xylitol.

Step 4: add salt.

Step 5: add high gluten flour

Step 6: add yeast

Step 7: stir for 20 minutes and add cooking oil

Step 8: continue stirring for 40 minutes, refrigerate for 8 hours.

Step 9: ferment the dough

Step 10: take out the fermented dough, exhaust and wake up for 10 minutes

Step 11: roll the thin skin with a rolling pin.

Step 12: add some salad dressing

Step 13: add the meat floss

Step 14: roll up from the inside out

Step 15: add the meat floss

Step 16: oil the baking tray

Step 17: use a knife to cut into segments of the same size.

Step 18: put in the baking tray

Step 19: ferment for about 40 minutes

Step 20: brush the surface with egg liquid

Step 21: sausage on the surface

Step 22: squeeze on the salad dressing

Step 23: preheat the oven and bake at 180 degrees for 16-18 minutes.

Materials required:

High gluten flour: 330g

Light cream: 100g

Yogurt: 200g

Salt: 2G

Xylitol: 20g

Yeast: 3G

Edible oil: right amount

Note: pay attention to the external color of the roll, just color it.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Mu Tang Chun Rou Song Mian Bao