New friends, please search for many recipes about how dough comes out in the kitchen instead of asking me here and explaining it more clearly in a few words.
Another example is "Why can't I succeed?" Please don't ask me such questions again, because you made the bread. Why didn't it work? Please exclude them one by one according to the following terms.
Once again, if you don't know the characteristics of the materials, please respect the original party and don't change any materials in the party at will. Otherwise, if I fail, please leave me alone, thank you! Please ignore this sentence.
Like all bread recipes, please read the tips carefully before you start.
2. Please be sure to master the liquid volume flexibly. The water absorption of flour is different, and the regional climate is different. Please increase or decrease the amount of liquid according to the degree of dough. The dough made from this bread must be very, very soft, and it is ideal to knead it to the whole stage of toast.
3. The key points that are easy to crack when the bread is finally rolled are: insufficient humidity causes the dough surface to be too hard, excessive fermentation causes the texture to be rough and inflexible, the baking temperature is too low for too long, the bread loses water seriously, and the cooling time is too long, and the dough surface loses water too much.
4. The heat of each oven is different, the temperature is easy to be high and not low, and the time is easy to be short and not long. Please adjust the baking temperature according to your oven temper. It is recommended to bake at high temperature quickly.
This prescription was adjusted from the original version. Thank you dear Sister Fang @ Fang -66 for your valuable advice. The revised recipe is more suitable for the majority of chefs.
In this respect, the dough should be very soft and can support a thin and fragile film.
When setting, roll it thin and evenly, and the thickness should not exceed 5mm, so that the bread baked at the back will not be too thick and difficult to roll. Of course, don't worry about waste. Excess dough can be made into a favorite shape and made into a small meal package.
Put the bread outside the oven and let it dry for a minute or two. You can spread the salad sauce and sprinkle the floss until it is not hot. This step must be completed as soon as possible. When the bread is still warm, it will be rolled into a roll and shaped. Only in this way, the final roll will not break or crack.
Finally, thank you to all the sisters in the group who support me and love you.
Third Revision 20 16 April:
An extra step is added to ensure that it will not crack during rolling.
20 17 was revised for the fourth time in March, and some common problems were added in the steps.
Frequently asked questions are as follows:
1. How did the bread leave the film?
A: This is the first question that bread beginners will expect. There are many recipes or videos in the kitchen that introduce the quick release of dough. You don't want to see them. Than I can say here in a few words.
Toast is hard, and it will crack when rolled up.
Answer: First of all, the gluten of the kneaded dough should have enough toughness. Secondly, the temperature and time of final fermentation (that is, secondary fermentation) must be appropriate. Overfermented bread has a rough texture and loses its elasticity, which is easy to be damaged during rolling. Third, the baking temperature and time should not be too high or too long. Bread that loses too much water must be inelastic. Finally, be sure to get out while it's hot, pay attention to the technique, and don't be too violent. If you want the bread finally rolled to be elastic, you must not roll it too tightly.
3. How long does fermentation take?
A: This is actually a common problem for beginners of bread. The environmental temperature and humidity of fermentation determine the fermentation time. So it is impossible to have a very precise regulation on the fermentation time of bread. The best way is to observe the fermentation state of dough. Once you poke a hole with your finger dipped in flour, the hole will not shrink or collapse (you can lose a little and shrink a little, but you must not collapse). If it collapses, it's used and can't be used. )。 The second state is to gently reshape the surface of the dough blank with your fingers. After the hand is raised, the surface of the dough will rebound slowly, and eventually a shallow impression will be left, that is, the hair is just right. It is not allowed to rebound quickly or not.
Just ask the specific time, 40-60 minutes at 25 degrees. Second shot, 30-40 minutes at 36 degrees, for reference only.
4. Can the whipped cream be replaced by other materials?
Answer: Yes, but since whipped cream contains certain grease and solid components, if it is replaced by other liquids, please reduce the dosage appropriately and add the corresponding amount of grease to the dough. So, if you are a novice and don't know the conversion ratio, please try to follow the formula.
5. Is the sesame sprinkled on the surface raw or cooked?
A: raw or cooked will do. I use cooked ones.
6. Why do you have to cut it twice before you roll it up? Where do you row a boat?
Answer: it is arranged horizontally, so that it is easier to roll up and it is not easy to crack. If you are a master, this step can also be ignored.
Materials?
dough
220g Golden Elephant High Gluten Powder
35g whipped cream (30g milk or water can be used instead).
30 grams of whole egg liquid
25 g sugar
2 grams of salt
Yeast 2.5g
85g milk (depending on the water absorption of flour, it can be increased or decreased by about 10g).
Butter 15g
Filler and decoration
Sesame 1 Xiaoba
Appropriate amount of salad dressing (for plastering)
Appropriate amount of floss (more, need 1 small bowl)
20 grams of whole egg liquid (for plastering, salad dressing can be used instead)
Chopped green onion 1 small handle
How to make a meat sponge roll?
Add materials other than butter into the bread machine barrel (due to the different water absorption of flour, you can reserve 10g liquid, and then add it slowly according to the hardness of dough). When the dough is kneaded to the swelling stage, the thick film can be pulled out. Add butter and continue to stir the dough until it is finished. At this time, the dough can be pulled out, and the film is very thin and not fragile. Method steps of meat sponge roll 1 Ferment the kneaded dough to twice the size in a warm place. That is to say, if you put your finger into the flour and poke a hole in the dough, the hole will not retract and the dough will not collapse, indicating that fermentation is satisfactory. The practice of meat sponge rolls The second step is to ventilate the fermented dough, knead it round, and cover it with plastic wrap 15 minutes. I forgot to take pictures at this step, so I'll make it up later. )
Note: the exhaust should be in place, otherwise there will be pits at the bottom of the baked bread!
To make noodles, roll them out with a rolling pin, which is about the size of a three-energy 28*28 gold plate. Put the rolled dough into a gold plate and cut off the excess with a knife. The fourth step of the meat sponge roll method
Punch a few holes in the surface of the baking tray with a fork. The fifth step of the meat sponge roll method
Put the baking tray into the oven, put a bowl of hot water under the baking net, and close the oven door for the second fermentation.
PS: About the temperature of secondary fermentation. I twisted the temperature of the oven and put a bowl of water in it. If measured, the temperature is around 36 degrees, and the maximum is not more than 38 degrees. The sixth step of making meat floss rolls
Ferment the dough to twice the size (height) and take it out of the oven. At this time, the oven is changed to baking gear and preheated to 180 degrees. The seventh step of making meat floss rolls
Spread the fermented bread with salad dressing (or whole egg liquid) and sprinkle with sesame and chives. The eighth step of making meat floss rolls
Put it in a preheated 180 degree oven, fire it up and down (the three-layer oven is in the middle layer and the four-layer oven is in the middle and lower layers), bake it for about 10- 15 minutes, and take it out when the surface is golden.
PS: The baking temperature is only suitable for my oven for your reference. Please adjust the actual baking according to your oven. The ninth step of making meat floss rolls
Take out the bread, pour it on the clothes rack covered with oiled paper, and air it for about 1~2 minutes (no ironing is needed). Gently cut it twice with a knife (be careful not to cut it), coat it with salad dressing and sprinkle with floss. Steps for making meat floss rolls 10
Wrap it in oil paper, roll it up a little, and set it aside until the bread gets cold.
PS: Regarding the position of the two knives, many people ask whether they are horizontal or vertical. Must be horizontal, in order to roll it well and crack it hard, two shallow knives will do. Steps for making meat floss rolls 1 1
Open the completely dry bread, and you can slice it. Steps for making meat floss rolls 12
Spread salad sauce on both sides of the bread, then dip in the prepared floss and you can start!
It's soft and delicious, and the fragrance of floss, leek and sesame is mixed together, don't want it! Steps for making meat floss rolls 13
skill
1, the dough must be very, very soft, and a thin film can be pulled out.
2. After the first round, the exhaust must be in place, otherwise the baked bread will be uneven and there will be pits, which will also affect the soft taste of the tissue.
3. When setting, roll it thin and evenly, and the thickness should not exceed 5mm, so that the bread baked at the back will not be too thick and difficult to roll. Of course, don't worry about waste. Excess dough can be made into a favorite shape and made into a small meal package.
4. Leave the bread outside the oven to dry for one or two minutes. When it is not hot, you can spread salad dressing and sprinkle meat floss. This step must be completed as soon as possible. When the bread is still warm, it will be rolled into a roll and shaped. Only in this way, the final roll will not break or crack.
Frequently asked questions are as follows: