Master five rolls to ensure no cracking -- the perfect breakfast for children(zhang wo wu dian mian bao juan bao zheng bu kai lie hai zi zui wan mei de zao can xiang cong rou song mian bao juan )

Master five rolls to ensure no cracking -- the perfect breakfast for children

Introduction:

"It's a very common bread, but it's a classic and the most popular salty bread. Make your own meat floss, and then make a roll for your child's breakfast, that's the perfect one. Although the practice is not complicated, the recipe is very important and the experience is also very important if you want to make a perfect bread roll without cracking. As long as you master the five key points, you can make a bread roll without cracking. "

Production steps:

Step 1: 1. All the bread materials except butter are put together and kneaded into smooth dough, then put in butter and knead until the expansion stage for the first fermentation. Take out the fermented dough to exhaust, cover it with plastic film and relax for 15 minutes.

Step 2: 2. Roll it into a rectangle similar to the baking pan, put it into the baking pan and ferment it twice.

Step 3: 3. Gently prick the small hole on the fermented dough with a fork, then brush the egg liquid, and chop the chives.

Step 4: 4. Sprinkle chopped chives and white sesame seeds, preheat the oven at 210 ℃ and bake for 10 minutes, then take them out and cool them, then cut them off while they are warm. (tin foil must be covered in the middle of baking)

Step 5: 5. Turn over and spread salad dressing, then spread a layer of meat floss.

Step 6: 6, the bread near the end of the roll up a few more knife, must not cut off, it is best spread on the oil paper, easy to roll up. (I didn't use oilpaper for filming)

Step 7: 7. Wrap the roll tightly with plastic wrap and fix it for 1 hour. Then cut off the edge and divide it into three sections.

Step 8: 8. Spread salad dressing on both ends of the cut roll, and then coat it with meat floss.

Materials required:

High flour: 270g

Milk: 75g

Salt: 2G

Sugar: 30g

Butter: 30g

Egg: 50g

65 degree soup: 80g

Yeast: 6 g

Note: 1, the prescription had better not use the direct method, I use the 65 degree soup method baked bread is more soft, not easy to break in the process of roll. 2. Baking temperature and time is very important, that is, to bake the bread, but not too dry bread surface hard. When baked at high speed, the dough will expand greatly in a short time, and the internal structure and bottom are softer than those baked at medium speed. 3. Be sure to roll the bread when it is warm. 4. When rolling, roll it with oil paper. It's easier to roll it. After rolling, wrap it with plastic wrap. 5. If the bread is near the end of the roll, draw a few more cuts. Don't cut it off. It's easier to roll.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhang Wo Wu Dian Mian Bao Juan Bao Zheng Bu Kai Lie Hai Zi Zui Wan Mei De Zao Can Xiang Cong Rou Song Mian Bao Juan