Minced pork bread with chives
Today, I would like to share with you how to make this bread. The finished product is soft and brushed. It has a strong flavor of chives. The bread is full of fillings. It is nutritious and healthy. Because it is salty bread, people all like to eat it, and they are not tired of eating more. If you also like bread, you must carefully read the following contents. The detailed steps for kneading the hand mask are included. After reading them, I believe you can succeed at one time![greedy cat tips]1. When kneading, it is best to refrigerate or freeze the liquid materials. Kneading at low temperature can prevent the dough from fermenting during kneading. Knead the dough with a chef's machine. It is best to tie an ice bag to the kneading bucket for cooling.2. The temperature of toast should not be too low. The explosive power of low-temperature dough is not strong. The bottom of toast is easy to deposit and tastes bad!
Step 1 . Prepare the ingredients, wash the shallots, dry them in the air, and then cut them into pieces. Choose the meat floss according to your taste. Soften the butter at room temperature in advance. This bread uses the post oil method, so that the glove film is easier to come out.
Step 2 . Put the materials into the kneading bucket and mix well first. In addition to being easier to mix well, the mixed materials can also protect the machine. Remember to separate salt and yeast to prevent yeast failure.
Step 3 . Put the kneading bucket on the chef's machine, tighten it, start the second gear for kneading for 5 minutes, turn to the third gear for kneading for 3 minutes, take it out to check the state, knead the state of thick film, and then proceed to the next step.
Step 4 . Add butter softened at room temperature, mix well in the first gear until the butter is absorbed, turn on the third gear and knead for about 5 minutes. When you see that all the dough is stirred up and patting the kneading cylinder, the gluten of the dough will rise. At this time, you can check the dough
Step 5 . It is easy to pull out the transparent thin glove film, and the finger pricked edge is smooth. Kneading to the expansion stage is the key to the softness of disposable fermented bread. Don't be lazy at this step!
Step 6 . Put the dough into a large clean basin, place it in a warm place and ferment it to twice the size. Stick your fingers with powder and poke a hole without obvious retraction.
Step 7 . After exhausting the dough gently, divide it into 3 equal parts.
Step 8 . Take a portion and roll the dough into a long tongue shape with a length of 30cm.
Step 9 . Gently roll it up, close the mouth downward and cover it with plastic wrap to relax for 10 minutes.
Step 10 . Then roll the freshly rolled dough up into a 40cm long tongue, coat the dough with salad dressing, sprinkle with scallions and pork floss, and roll it up.
Step 11 . Put it into the mold with the mouth closed down. I use a 450 gram toast mold from the kitchen.
Step 12 . Place the dough in a warm place and ferment it to the full mold. Preheat the oven 180 degrees in advance. Cut a small hole on the top of the dough with scissors and brush a layer of whole egg liquid.
Step 13 . Put it in the middle and lower layers of the oven and bake it for about 35 minutes. Remember to cover it with tin foil to prevent excessive coloring. When you get out of the oven, lie down to demould and let it cool, you can start. Look, super soft wire drawing!
Step 14 . The delicious shredded onion and minced pork bread is ready.
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