By doing both, you can also make savory, delicious meat floss rolls

Seaweed meat floss rolls

Ingredients: Main ingredient ~ 210 grams of high-gluten flour, 20 grams of milk powder, 90 grams of milk, 1 egg (about 55 grams with shell), 25 grams of white sugar, 2 grams of salt, 2 grams of dry yeast, 15 grams of butter.

Accessories ~ appropriate amount of white sesame seeds, appropriate amount of salad dressing, appropriate amount of meat floss.

1. Put all the main dough ingredients except butter into the mixing tank of the kitchen machine and stir as shown in the picture above.

2. When the dough is kneaded to this thick film, add butter and continue to knead as shown in the picture above.

3. After the dough is kneaded to the full expansion stage, take out the dough as shown in the picture above.

4. Arrange into a dough and make noodles for 15 minutes. Take care to cover with plastic wrap to prevent air drying, as shown in the picture above.

5. Roll out the dough into a dough about the size of a 24*24 gold plate. The dough sheet should be rolled out evenly and thickly, as shown in the picture above.

6. Put it in a gold plate, tidy it up, and use a fork to prick some small holes in the dough, which must be pierced thoroughly, otherwise a large bag will bulge when baking, as shown in the picture above.

7. Enter the fermentation chamber for fermentation, as shown in the picture above.

8. Prepare the white sesame seeds and chopped green onions (as long as the green onion leaves) at this time, as shown in the picture above. I use raw sesame seeds, which are baked after all.

9. Ferment the dough until it is twice as large and take out, as shown in the picture above.

10. Gently spread a layer of salad dressing on the surface of the bread crust, sprinkle an appropriate amount of sesame seeds and chopped green onions, and press gently. The salad dressing here can also be replaced with an appropriate amount of egg wash and brushed on the surface of the bread crust, but the taste will be different, as shown in the picture above

11. Put it in the preheated oven at a reference temperature of 180 degrees and bake for about 15 minutes, as shown in the picture above.

12. Take out at the end of baking and shake the plate. The surface color of the bread is golden yellow, as shown in the picture above.

13. Put the bread upside down on the oiled paper, spread a layer of salad dressing on the surface, sprinkle with meat floss, and make three shallow cuts on the side that is ready to be rolled up, which is conducive to rolling up, but remember not to cut off! As shown in the image above.

14. Use a rolling pin to help roll up the bread slowly, wrap it in oiled paper until the bread is completely cool and set, as shown in the picture above.

15. After the bread is cool, remove the oiled paper, cut off both ends, and then divide it into appropriate sized segments. Spread the salad dressing on both ends and glue the meat floss.

16. The materials used to make yourself at home are genuine, and then packaged in edible oil paper, and sent to relatives and friends are also very classy. Aren't you going to try it yet?

Tips:

1. Different brands of flour have different water absorption, when adding liquids (water, milk, various fruit and vegetable juices, etc.), please reserve 1/4 of the amount in advance, observe the state of the dough, and increase or decrease as appropriate.

2. This production belongs to a fermentation, after the dough is kneaded to the stage of complete expansion, let the dough relax and operate directly.

3. Roll up the bread when it is warm, otherwise it will not be easy to roll.

4. There is no limit to the choice of meat floss, just like it.