Seaweed and meat floss rolls

Seaweed and meat floss rolls

Overview

The recipe is from Teacher Meng's 100 Breads. This book was very helpful to me as a beginner in baking. It is the amount of one loaf of bread. I baked two of them. One recipe was placed in a Sanneng toast box, and the other one was left to grow freely. Those that grow freely should be covered with a layer of tin foil or the heat should be lowered. Fortunately I took it out at 25 minutes. Those who use the free growth method should be careful.

Tags

Ingredients

Steps

  1. To save trouble, I put the bread bucket directly on the gram scale and weighed the preliminary ingredients, 10g of sugar, 1g of salt, 35g of yogurt, 20g of egg yolk, and 80g of water.

    Seaweed and meat floss rolls step 1

  2. Add 200g of high flour, dig a hole on top of the flour, add 2g of baking powder, and bury it.

    Seaweed and meat floss rolls step 2

  3. Start the dough kneading program of the bread machine, mine takes 23 minutes. Open the top cover of the bread machine when kneading dough.

    Seaweed and meat floss rolls step 3

  4. After the first dough kneading is completed, add 15 grams of softened butter cut into small pieces. Start the dough kneading program again.

    Seaweed and meat floss rolls step 4

  5. After the dough is kneaded, add a plastic bag to the bread bucket, cover the bucket, and ferment until the dough doubles in size. Use your fingers to push the dough without shrinking.

    Seaweed and meat floss rolls step 5

  6. The dough can be deflated and released slowly. Roll it into a rectangle 20cm wide and 18cm wide. If it is not big enough, stretch it gently with your hands.

    Seaweed and meat floss rolls step 6

  7. Put a layer of seaweed on the dough, spread a layer of meat floss,

    Seaweed and meat floss rolls step 7

  8. Roll it up gently, don't roll it hard, roll it up slightly, so that the dough has room to ferment, and you don't need to pinch the bottom tightly. That's it,

    Seaweed and meat floss rolls step 8

  9. Put it in the toast box and let it ferment for 30 minutes. The room temperature is now about 25 degrees.

    Seaweed and meat floss rolls step 9

  10. After fermentation, apply a layer of egg liquid on top, or sprinkle with some nuts or the like. Preheat the oven to the toast program and bake for 35 minutes. There was no bread in the toast box next to it, so I took it out after baking for 25 minutes.

    Seaweed and meat floss rolls step 10

  11. When you see the surface coloring, cover it with tin foil. The free-growing bread next to it, I should add a layer of foil or a baking sheet underneath while baking.

    Seaweed and meat floss rolls step 11

  12. Fortunately, I took it out after 25 minutes, otherwise the fire would have been even worse!

    Seaweed and meat floss rolls step 12

  13. Added with Sanneng toast, it has beautiful patterns on it.

    Seaweed and meat floss rolls step 13

  14. Breakfast tomorrow morning

    Seaweed and meat floss rolls step 14