Super delicious black pepper meat rolls

Overview

I recently participated in the bread task of Gourmet World's "Baking Road". My family always eats bread, and my Niu Niu's requirements for me have gradually increased: Mom, make fresh meat bread! When I heard it at the time, I felt that my son was very good at making connections. He had only eaten meat floss, not fresh meat stuffing. But after thinking about the aroma of meat, I immediately had the urge to make meat stuffed bread. As soon as the finished product came out, the whole family loved it. I have nothing to say. At this moment, I just want to share the recipe of this super delicious bread roll with everyone. If you like it, please move your finger to bookmark it and like it. Thank you! ! ! (I am one of the 15 students, your support is very helpful to me😊)

Tags

• baking
• breakfast
• students
• blended oil
• butter
• cake flour
• high powder
• milk powder
• onions
• pork
• raw sesame seeds
• sugar
• whole egg liquid
• yeast
• black pepper
• salt
• water

Ingredients

Steps

1. 1 Except for butter, fillings and surface ingredients, pour all ingredients into a large bowl (salt and yeast should not be in direct contact, you can put salt first, then flour, and finally yeast)

   

2. 2 Knead until the dough can be pulled out and the membrane is thin but easy to break

   

3. 3 At this point add softened butter and knead until the butter is completely incorporated into the dough

   

4. 4 Knead the dough again. If the dough becomes dry during kneading, you can keep kneading and beating with your hands in water

   

5. 5 It’s best to knead it into a ‘glove film’. If you don’t knead it to this state, you can knead it to the expansion stage. The finished product will taste a little bit worse☺

   

6. 6 After kneading the dough into place, seal it with plastic wrap

   

7. 7 Place the bowl on the oven rack, put a bowl of hot water under the rack, close the oven door, and ferment the moisturizing dough (do not press the fermentation button in the oven)

   

8. 8 Prepare the meat filling: cut the pork and onions into small pieces

   

9. 9 Add an appropriate amount of mixed oil and fry the meat until the meat is tender

   

10. 10 Add onion dices, appropriate amount of salt, and black pepper (add a little more pepper than usual for cooking)

    

11. 11 Let the fried fillings cool and set aside

    

12. 12 When the dough is 2 to 3 times in size, dip your fingers in flour and poke a hole. If it doesn't bounce back, it means it's fermented properly (it bounces back, which means it's not fermented properly. If you poke it and it collapses with the surrounding area of the hole, it means it's over-fermented)

    

13. 13 Knead the dough until deflated and divide it into 6 equal portions

    

14. 14 Take one portion and roll it into an oval shape

    

15. 15 Spread the meat filling evenly

    

16. 16 Roll it up carefully from top to bottom

    

17. 17 Roll them up one by one and place them on a non-stick baking pan (the ordinary baking pan should be lined with oil paper before placing it, keeping a certain distance between them)

    

18. 18 Seal the baking sheet with plastic wrap and put it in the oven for the second fermentation. Still put a bowl of hot water under the rack

    

19. 19 After the secondary fermentation is completed, evenly coat the surface with egg liquid and sprinkle with sesame seeds

    

20. 20 Place in the middle rack of the preheated oven, heat up and down to 175 degrees, for 20 minutes, until the surface turns brown

    

21. 21 Take it out and let it cool, the aroma will be fragrant

    

22. 22 The bottom color is also very beautiful

    

23. 23 The taste and texture are great

    

24. 24 I highly recommend everyone to make this bread

    

25. 25 Show again