Meat floss bread

Overview

A very popular bread, a recipe worth making again and again!

Tags

• baking
• children
• old man
• breakfast
• fast food
• butter
• chopped green onions
• clear water
• egg liquid
• high gluten flour
• low gluten flour
• milk powder
• sesame
• white sugar
• yeast
• salad dressing
• salt

Ingredients

Steps

1. 1 All the main ingredients except butter are first put in the liquid and then the powder, the salt and sugar are opened, and finally the yeast is added and stirred with chopsticks until it becomes cotton wool

   

2. 2 Start the kneading program and knead until you can stretch out a rough and fragile membrane. Add butter (a kneading program on my bread machine). If you knead by hand, since there is a lot of liquid in this recipe, it will be very sticky. Do not add flour. Be sure to stick to it, because the softness of this bread is determined by the liquid content!

   

3. 3 After the two kneading processes are completed, take a piece of dough and stretch it out to form a thin, unbreakable glove film. This is the best state for making bread!

   

4. 4 After the dough is kneaded, it can be fermented. In winter, it can be fermented in a bread machine. In summer, you can also take out the dough and place it in a clean container, cover it with plastic wrap and ferment it at room temperature. The fermentation time is about one hour.

   

5. 5 I fermented it at room temperature for about an hour. When the dough doubled in size, dip your index finger in dry flour and poke a hole in the dough. If it does not shrink back, the dough is ready. If you lift the entire dough with your hands and the dough falls back immediately, it means it has risen. The bread made from such dough can be eaten but it will affect the taste, so don't be afraid of trouble and check the dough frequently during the fermentation process to prevent it from rising.

   

6. 6 Take out the dough and deflate it, divide it into 6 portions of about 85-86 grams each, deflate it into a round shape, cover it with plastic wrap and let it rest for 15 minutes

   

7. 7 Take one portion, sprinkle a little flour on the cutting board and roll it into the shape of beef tongue

   

8. 8 Spread the meat floss on top and top with salad dressing. You can also just have the meat floss without the salad dressing, or you can replace the salad dressing with shredded mozzarella cheese. This can be based on your own taste!

   

9. 9 Roll it up from the bottom up, don’t roll it too tightly! Just keep it loose!

   

10. 10 After rolling, pinch the bottom seam tightly to prevent the dough from expanding and deforming during the fermentation process and the floss will leak out.

    

11. 11 After everything is wrapped, put it in a baking pan for secondary fermentation. My secondary fermentation is carried out in the oven. In winter, I turn on the fermentation function and put a cup of hot water at the bottom of the oven. In summer, I only put a cup of hot water in the oven without turning on the fermentation function. The time is usually 40-50 minutes

    

12. 12 After it has fermented until doubled in size, pour on the salad dressing and sprinkle with chopped green onion and sesame seeds (use this time to preheat the upper and lower oven tubes to 160 degrees for 5 minutes)

    

13. 13 Put it into the preheated oven on the middle and lower racks (the third rack) and bake at 160 degrees for 10 minutes. After coloring, cover with tin foil and bake for another 25-30 minutes. It's ready to be baked! Covering with tin foil is to prevent the inside of the bread from being cooked and the surface to be too dark, which will affect the appearance and taste of the finished product. Friends, don’t be lazy in order to make bread that looks and tastes great!

    

14. 14 Ding...my bread is out of the oven👌The house is filled with fragrance👏

    

15. 15 Immediately after taking out of the oven, remove from the baking pan and place on a wire rack to cool!

    

16. 16 Let dry until it reaches palm temperature and store in a plastic bag. Warm reminder: Do not store bread that cannot be eaten in a short period of time in the refrigerator! Because refrigeration will accelerate the aging of bread, bread that cannot be eaten in a short period of time can be stored in the freezer of the refrigerator. When eating, take it out in advance and soften it at room temperature before eating!

    

17. 17 A really soft and fragrant bread!

    

18. 18 You can also replace the filling with honey beans! Of course, there is no need for chopped green onion and salad dressing on the surface. Just brush it with a little egg wash and sprinkle with sesame seeds!