Loaf of meat codfish

Published Aug 1, 2021 at 13:39pm ET

"The story behind this dish is that you love rolls very much. When you used to be obsessed with making cakes, you loved making rolls very much. Now you begin to touch bread. The first thing you want to do is to make this roll. Salad dressing, meat floss, sesame and soft bread are all big love. You should always be in this roll. The bakery saw it, but it was a hot seller. For those who are tired of traditional sweet bread, this salty bread seems to arouse their appetite even more. I seem to love all kinds of rolls, sushi rolls, cake rolls, bread rolls, which are all vegetables in my bowl.

Food Material List

1 Soup seed-high powder 25g
2 Dough - low flour 75g
3 Dough-milk powder 11g
4 Dough-Whole Egg Liquor 50g
5 Dough-high flour 163g

Operational steps

1 Make soup seeds first: put 125 g of water in a small pot, then add 25 g of high powder, mix evenly until no dry powder particles. Heat in low heat, stir while heating (anti-sticking bottom), heat to about 65 degrees, leave the fire. The prepared soup is pasty, and there will be lines when stirring. Cover the soup with a fresh-keeping film and cool it to room temperature. If it is not used up at one time, it can be stored in the refrigerator for about 3 days.
2 In a small bowl, pour 55g of hot water at about 35 degrees. Stir the dry yeast until it melts. Leave it for 5 minutes (there will be many vesicles on the liquid surface after the yeast is stationary. This is the function of yeast). Put all the dough materials except butter, onion and white sesame into the mixing tank (note that salt and sugar are diagonally placed, yeast respectively). When pouring the liquid, avoid the corner of the salt. You cant touch the salt directly. You can dig a pit. Mix all the ingredients into flour-free dough at 3 speeds of the chefs machine.
3 Change 6 beating speed for 3 minutes, then 10 beating speed for 2 minutes, stop the machine, take a small piece of dough to test the pulling film, at this time should be able to pull out a little film, but the dough is relatively easy to break, pulling out the edge of the hole is serrated. This state is dough expansion stage (if no film can be pulled out, continue beating until the dough can be pulled out of this state) butter softened at room temperature, cut into small pieces and put into the mixing cylinder. Stir 6 times until butter is absorbed by dough (once or twice in the middle)
4 Turn 10 and beat for about 3 minutes. At this time, the surface of dough is smooth. Take a small piece of dough and stretch it. It is easy to pull out thin and tough film, such as holes, with smooth edges. The dough is now fully expanded. Take a large basin, smear the inner wall of the basin with block butter once, take out the dough and knead it into the basin, cover it with a fresh-keeping film (the fresh-keeping film should also be oiled on the dough side).
5 When the dough is exhausted, it forms an olive shape. Cover the dough with a fresh-keeping film and let it stand at room temperature for 15 minutes. After the dough is laid down, roll it into the shape of a baking pan. Take grease paper or tarpaulin the size of a baking pan and move the dough onto it. Then hold the grease paper or tarpaulin in both hands and move into the baking pan. Cover the film and ferment for about 30 minutes at 35 degrees and 85% humidity. (This step is also good for the fermentation function of the oven.)
6 After fermentation, take out and brush a layer of whole egg liquid on the surface of the face. Use a fork to fork holes in the face and sprinkle with white sesame. Sprinkle onions evenly. Bake in the oven at 170 degrees for about 15 minutes (time and temperature are only for reference, you can adjust your temper according to your own oven).
7 Turn the baked bread upside down on a large piece of grease paper and lay it horizontally. Use a saw-tooth knife to broach the bread 3 cm and 6 cm near the bottom of your side (dont cut it through, half the depth is enough). Then apply a layer of salad dressing (dont overdo it, otherwise it will make the back roll more difficult, and the salad dressing will squeeze out and make a mess), then sprinkle the meat floss evenly (also not too much). You can roll it up, take a rolling stick, pick up the oil paper, and put the rolling stick under the oil paper near you. Pick up the grease paper and press the end of the face down first. Oil paper rolls up to oneself with a rolling pin, pushing the face out and rolling up until it is all rolled up. Release the grease paper and wrap the rolled rolls to help shape. Still until the roll is completely cool. Loosen the oil paper and slice the roll with a serrated knife. Spread salad dressing on each cut surface and dip it in a container filled with meat floss. OK.

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