Surface decoration, appropriate amount of floss and salad dressing.
Practice steps
1, prepare all materials.
2. All ingredients except butter are poured into the bread barrel in the order of liquid first and powder later: water-egg liquid-high flour-salt and sugar are placed obliquely, and a pit yeast is dug in the middle and put in.
3. Start the kneading program and knead for 20 minutes.
4. After kneading, add butter softened at room temperature, and then start the kneading program for about 15 minutes.
5. It may be 15 minutes, or it may be 20 minutes. Anyway, check the film every once in a while until the glove film can be wiped out.
6. During the period, you can scrape the powder and butter off the bread barrel wall with a silicone scraper and scrape it on the dough (until the barrel is empty). Knead the dough round and put it in a bread bucket for selective fermentation.
7. Ferment in about an hour, and it will be good to ferment to twice the size.
8. Test the fermentation method. After fermentation, touch some flour with your fingers and poke a hole in the middle of the dough. If the hole does not retract and the surrounding area does not collapse, fermentation will be fine.
9. Take out the fermented dough and exhaust. Be sure to get rid of the bubbles inside.
10, the kneaded dough is very compact and delicate, and there are no honeycomb pores.
1 1. Divide the kneaded dough into 6 equal parts, cover it with plastic wrap and let it stand for 20 minutes.
12. After standing, start shaping. Take a portion of dough and roll it into an oval shape.
13. Squeeze some salad dressing on it and put some meat floss on it. Roll the dough from top to bottom.
14, roll it as tightly as possible and roll it into an oval shape.
15, oval like a football, both ends and bottom should be sealed tightly.
16. Make other dough in turn, put it in a baking tray, and put it in the oven for the second fermentation.
17, turn on the oven to ferment, remember to put a bowl of hot water under it and close it, ferment for about 40-50 minutes, and double the volume.
18, preheat the oven to 180 degrees, and bake in the oven for about 170 degrees 15 minutes. Pay attention to the coloring during this period, and cover it with tin foil in the last few minutes to avoid over-coloring.
19. After taking out the furnace, when it is cool to warm, spread salad sauce on the surface and sprinkle with meat floss. You can also cut a knife from the middle, squeeze salad dressing in the middle, and then spread salad dressing and dental floss on the surface.