Hot dog roll mom
Published May 30, 2020 at 15:26pm ET
Food Material List
- 1 Strong flour 500g
- 2 Berry sugar 80g
- 3 salt 5g
- 4 Powdered Milk 20g
- 5 Instant dried yeast 5g
- 6 Whole egg 1
- 7 Milk water 50g
- 8 water 200g
- 9 Unsalted Butter 50g
- 1 First, the instant dried yeast was soaked and activated in warm water, and all materials of A were mixed. After mixing at a slow speed, the dough is stirred to form a dough. Only when the dough has gluten, can material B (salt-free butter) be added. The dough is stirred at a slow speed first, then it is stirred at a medium speed. Rapidly whisk the dough to the expansion stage (open the film, zigzag) and put it in the container and cover it with a fresh-keeping film. The basic fermentation lasts about 60 minutes.
- 2 Fermentation to twice the size, the index finger in the middle of the dough puncture a hole, after pulling out, the finger hole does not shrink, it means that the basic fermentation is completed.
- 3 After fermentation, the dough was exhausted and divided into 30 grams * 30 pieces. The dough was rounded and covered with fresh-keeping film for 20 minutes.
- 4 Knead the dough into a cone.
- 5 Roll it flat, turn it over, put a little hot dog on it, sprinkle black pepper on it and roll it up.
- 6 Roll it into a small cylinder and place it on the baking tray in turn. Put it in the fermentation box for final fermentation (about 60 minutes).
- 7 Finally, the fermentation is completed, and the top layer of the whole egg liquid is brushed on the surface.
- 8 Cut a cut with scissors.
- 9 Squeeze the salad dressing, sprinkle with shallot and white sesame. Put them in the preheated oven at 200 C/170 C, bake for 10 minutes,
then adjust to 150 C, and bake for about 5 minutes. Put it on the cold shelf after baking.
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Healthcare food category
Oven recipes, Meat 1, Children, Korean cuisine 1