Sushi Bread Rolls Changdi Baking Festival

Published Aug 3, 2022 at 16:38pm ET

The bread is wrapped in stuffing, rolled up and baked to avoid cracking. Its simple, tasty and beautiful.

Food Material List

1 High gluten flour (liquid seed) 120g
2 Water (liquid species) 120g
3 Dry yeast (liquid species) 14 spoons
4 Strong flour 280g
5 All liquid species whole
6 water 90g

Operational steps

1 First, mix the material in the liquid seed evenly and place it at room temperature until it bubbles on the surface. Then put it in the refrigerator and refrigerate for 16 hours.
2 Remove the refrigerated liquid seed from the dough and mix it with other materials besides butter until it is out of the film. Then add butter to knead it to the expansion or complete stage (I like kneading it to the full expansion stage, which is also possible) and ferment it at room temperature to 2 times as large.
3 Fermented dough takes out the exhaust gas and divides it into 250 grams. The dough is rounded and relaxed for about 10 minutes and rolled into a square slightly larger than seaweed.
4 Spread the rolled dough with salad dressing
5 Put a piece of seaweed on it and spread a little salad dressing on it, and finally sprinkle a layer of meat floss on it.
6 Pinch the closure tightly at the roll-up closure and place it downward
7 Put it in the baking tray and then put it in the oven to develop the fermentation file.
8 Fermented dough takes out the whole egg brush (one of which I sprinkled crispy grains)
9 Put it in a preheated oven of 180 degrees for 15-20 minutes (which can be reduced or increased depending on the time difference between individual oven temperatures)
10 Cutting after Cooling Out of Furnace
11 Not bad. This method avoids the cracking of curling after baking.

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