Seaweed meat floss bread
Seaweed meat floss bread1. The water absorption of flour varies with the environment. It is suggested that 10-15 grams of water (liquid) be reserved in the recipe and adjusted appropriately (this temperature is only for reference, please adjust it according to the temperature of your own oven).2. The filling can be added according to personal preference.
Step 1 . So put the material into the toaster barrel, start the dough mixing procedure, and knead until the thick mold can be pulled out.
Step 2 . Add oil and continue kneading until the dough expands.
Step 3 . Knead until the expansion is completed, and the thin and tough glove film can be pulled out.
Step 4 . Round the dough and put it into the bucket of the toaster.
Step 5 . The time to start the fermentation function is 35 minutes. After the dough is fermented, stick some flour with your hand and poke a hole. If it does not shrink, it will be fermented.
Step 6 . Take out the fermented dough to exhaust.
Step 7 . Divide into 6 equal parts, roll round and loosen the plastic wrap on the back cover for 20 minutes.
Step 8 . Roll the dough into an oval shape again and turn it over with the help of a scraper.
Step 9 . Mix seaweed and pork floss with a little salad dressing.
Step 10 . Yard Shanghai moss meat floss, close and pinch.
Step 11 . Twist into an olive shape.
Step 12 . Put them all on the baking tray, with the closing side down.
Step 13 . Two fermentation to 1.5-2 times the large fermentation can be taken out, preheat the oven, up and down 170 degrees for 10 minutes.
Step 14 . Sift the flour (the sifting process can be omitted).
Step 15 . Send it to the preheated oven. Heat it at 165 ℃ and heat it at 150 ℃ for 15 minutes.
Step 16 . After coming out of the oven, move it to the baking net and let it cool.
Step 17 . Finished product drawing.
Step 18 . Finished product drawing.
Step 19 . Finished product drawing.
Step 20 . Finished product drawing.
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