Meat floss rolls
Overview
The first time I made bread rolls, the surface was a little cracked. The filling and salty deliciousness can still make up for the shortcomings in appearance, keep up the good work!
Tags
Ingredients
Steps
-
Weigh all the ingredients except butter and put them in a basin.
-
Stir into a dough without dry flour and place in a bread pan.
-
Start the dough mixing program of the bread machine and set the timer for 13 minutes.
-
At the end of the process, when the dough is smooth, add softened butter. Start the dough mixing process again and knead the dough until it is fully expanded.
-
Take out the dough and ferment at room temperature.
-
Let the dough rise until doubled in size.
-
Take out the dough, sprinkle an appropriate amount of dry flour, and fully deflate.
-
Relax appropriately, roll out the dough into a piece that is about the same size as the baking pan, place it with oil paper to prevent sticking, and let the dough rise for a second time.
-
After the second fermentation is completed, use a fork to poke small holes evenly, brush with a layer of whole egg liquid, and sprinkle an appropriate amount of white sesame seeds and chopped green onion. Bake in the preheated oven at 180 degrees for 18 minutes.
-
When the surface of the toasted bread is golden brown, take it out and place it on the baking grid and remove the parchment paper.
-
Let the bread dry until it is warm to your hands, place it with oil paper, turn it over and remove the corners, apply salad dressing, sprinkle with meat floss, roll it up and set it for ten minutes.
-
Cut the shaped bread rolls into small pieces.
-
Spread salad dressing on both ends, stick an appropriate amount of meat floss on it, and it's done.
