Minced bread rolls(rou song mian bao juan )

Minced bread rolls

Introduction:

"It was modified with the recipe of bean paste bread seen here. The first experiment was very successful, but the baking tray was a little crowded. It could have been better. Continue to work hard next time!"

Production steps:

Step 1: put all the ingredients except butter, meat floss and black sesame into the bread maker, select the dough making procedure and start mixing.

Step 2: 20 minutes after mixing, add softened butter and continue to stir.

Step 3: after 20 minutes, take out the dough from the bread maker, knead the dough on the chopping board and continue to beat.

Step 4: knead and drop the dough until the dough can be pulled out of the film.

Step 5: put the kneaded dough back into the bread maker, continue to use the dough procedure, and ferment for one hour until the dough is 2-2.5 times the original size

Step 6: after the dough is deflated, divide it into 8 small dough, knead it round, put it on the plate, cover it with plastic film, and let it stand for 15 minutes.

Step 7: take a dough and roll it into an oval shape

Step 8: brush a layer of oil on the dough, then sprinkle the meat floss evenly, and roll it from top to bottom. When rolling, pay attention to both sides, and roll it into an awl shape.

Step 9: cut the cone-shaped dough vertically, pay attention to leave a small section of the upper end connected, not completely cut

Step 10: Cross and wrap the two sides, like a braid. Close the bottom and stick the two sides together.

Step 11: make half braided meat rolls, half without braids. Put the baking tray in the oven, put a bowl of hot water under it, and continue to ferment for 40 minutes.

Step 12: ferment the dough twice as large as before, brush a layer of egg yolk and sprinkle with black sesame.

Step 13: put the baking tray into the oven and bake at 180 degrees for 15 minutes. It seems that the yolk liquid is a little too much, and the coloring seems to be a little heavy. Next time, it should be better to brush less egg yolk and a layer of oil.

Step 14: another finished product map!

Step 15: internal texture. If the pan is bigger, it should ferment better.

Materials required:

High gluten flour: 300g

Meat floss: moderate

Milk powder: 20g

Sugar: 30g

Salt: 2G

Yeast: 4G

Water: 140g

Butter: 30g

Eggs: right amount

Black Sesame: right amount

Note: kneading and falling process is more physical, ha ha, I found that the bread machine is not intelligent enough, if necessary, it should be done manually. The dough needs more beating to make it more vigorous and the bread more delicious! The baking tray is a little small, which leads to the last fermentation is a little crowded. It should be a little more fluffy, so we can learn from it next time.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Rou Song Mian Bao Juan