How do you make puff pastry meat floss rolls? How should I make a meat floss bread roll?

Materials:

370 grams of cake flour, 165 grams of cake flour, 3 tsp of dry yeast, 85 grams of sugar, spoon of salt, 3 whole eggs, 1 egg yolk, 210ml of warm water, 2 spoons of sunflower oil.

Method

1.Raise the dough.

2.Remove the exhaust.

3.Roll it out. 4.Spread with meat floss.

5.Roll up again and cut into sections.

6.After the puff pastry is thawed, pass it through with a net knife. (Because it's a little green onion inside the cake) 7Spread it on top of the bread crust.

8.Brush the surface with egg wash. Preheat the oven at 180 degrees for 5 minutes and put in. Remove in 15 minutes.

9.Baked.

Materials. Ingredients.

370 grams of cake flour.

165 grams of cake flour.

Seasoning. Salt.

Spoon. Yuan Zhen sugar.

85 grams. Sunflower oil.

Two scoops. Preparation of puff pastry meat floss rolls.

1.Raise the dough.

2.Remove the exhaust.

3.Roll it out. 4.Spread with meat floss.

5.Roll up again and cut into sections.

6.After the puff pastry is thawed, pass it through with a net knife. (Because it's a little green onion inside the cake) 7Spread it on top of the bread crust.

8.Brush the surface with egg wash. Preheat the oven at 180 degrees for 5 minutes and put in. Remove in 15 minutes.

9.Baked.

MethodSteps. step

Raise the dough.

Steps. step

Remove the exhaust. Steps. step

Roll it out. Steps. step

Spread with meat floss. Steps. step

Roll up again and cut into sections.

Steps. step

After the puff pastry is thawed, pass it through with a net knife. (Because it is a little chopped green onion inside the cake) step. step

Spread it on top of the bread crust.

Steps. step

Brush the surface with egg wash. Preheat the oven at 180 degrees for 5 minutes and put in. Remove in 15 minutes.

Steps. Step out of the oven.

Remove the row. Puff pastry and meat floss rolls Steps: 3

Roll out the puff pastry and spread the meat floss bread rolls.

Step 5: Preparation of the puff pastry and meat floss rolls.

Roll up again and cut into sections.

Meat floss rolls.

Ingredients: high flour, fresh yeast, milk powder, condensed milk, eggs, water, butter, salt, meat floss, salad dressing, high flour, fresh yeast, water.

Steps: <>

Step 1: Mix the medium ingredients into a clump and refrigerate and ferment overnight, and the next day it will be honeycomb-shaped.

Step 2: Mix the medium ingredients with the main dough except the butter to form a coarse film, then add butter and knead until it expands.

Step 3: After fermenting twice as large at room temperature, cover the exhaust surface with plastic wrap and relax for 15 minutes.

Step 4: Roll out the dough into thin square slices.

Step 5: Place the rolled flakes in a 28 baking tray and prick the surface.

Step 6: Ferment twice.

Step 7, brush the surface with egg wash after 2 shots, sprinkle with minced green onions, meat floss, and sesame seeds.

Step 8: Bake in the oven at 180 degrees for 18-22 minutes, and observe the coloring situation.

Step 9: Remove from the oven, remove the mold, spread the salad dressing, and sprinkle the meat floss.

Step 10: Roll it up with oiled paper to set it.

Materials:

210 grams of high-gluten flour, 56 grams of low-gluten flour, 20 grams of milk powder, 42 grams of caster sugar, 1 2 teaspoons of salt, 6 grams of quick-dried yeast, 30 grams of whole eggs, 85 grams of water, 84 grams of soup, salad dressing, meat floss, black sesame seeds.

Method

1.To make the soup: add 20 grams of cake flour to 100 grams of water.

Stir the water and gluten flour well, heat over low heat, stir constantly to prevent the bottom of the pot from burning, remove from the heat when the batter has lines, cover the surface of the container with a layer of plastic wrap, and use it after lowering it to room temperature (to prevent water loss).

Add the ingredients to the bread machine first, (do not pour all the water, add the remaining water according to the dryness and wetness of the dough) and then add high-gluten flour, low-gluten flour, milk powder, caster sugar, and salt in the raw materials, and finally add yeast, yeast must not come into contact with salt and sugar.

3.Bread machine start, coloring - light, weight - 700 grams, bread machine dough program (ACA600M bread machine) The function time is 1:50 minutes, the first 20 minutes are the kneading process,-- long press the start button, 20 minutes.

4.--After 20 minutes, turn off,-- add butter,-- start again for 20 minutes, turn off the ,-- start again for 20 minutes, and you can pull out a good film. Stir.

5.Put the dough in the refrigerator and rise until it is twice the size, and after 12 hours, it will be very good, and if you don't have time, you can do it within 22 hours. This is the first fermentation of bread.

6.Remove the leavened dough from the refrigerator and let it warm up at room temperature for half an hour. Divide the dough into halves, round it by hand, cover with plastic wrap or a damp towel (to prevent moisture loss) and let it rest at room temperature for 15 minutes. i.e. relaxation.

7.Roll out the dough into a large circle, being sure to roll it from the middle to the sides to avoid gluten breakage. Finally, drag the dough into a long hairstyle and place it on a baking sheet. Plastic.

8.Put the baking tray in the oven, 40 degrees (Changdi CK25B), put a bowl of hot water at the bottom, change it once in the middle, about 45 minutes, and rise the dough to twice the size. Finally fermented.

9.Poke some small holes in the dough with a fork so that the dough does not bulge after baking. Sprinkle with green onions and black sesame seeds and brush the surface of the dough with a whole egg wash.

10.Preheat the oven to 170 degrees, medium and bake for about 15 minutes. Roast.

11.After taking it out, put the dough while it is hot, brush a layer of salad dressing on the bottom surface, and use a knife to make a cut at one end, without cutting it. Roll up, let cool and cut into thirds. Spread the salad dressing on both sides and stick a layer of meat floss.

Tips

ps: 1. When refrigerating the dough, be sure to cover it with plastic wrap, because the refrigerator refrigerator has a certain humidity, and if you don't cover something, the dough will absorb some of the moisture and it will be too sticky. 2. When baking, the temperature should not be too high, otherwise the surface will be too dry and it will crack when rolling.

The bread rolls are actually very easy to make, does it have a special model? We only need to pour the mixed slurry into that mold and make it, it's very simple.

Method: Put all the ingredients except the cream into a mixing tank and beat into a dough, then add cream after forming a dough, beat until the cream dissolves into the dough, take out the dough and shake and knead it on the table until the film can be pulled out. Place in an oiled container, cover with plastic wrap and let rise until twice the size.

After fermentation, the air is pressed out and rolled into rectangular slices the same size as the baking sheet, which is first covered with baking paper.

Place the dough sheet in a baking tray and shape it as closely as possible. When putting in the dough sheet, you can spread some high flour on both sides, and then roll it up with a rolling pin and put it in a baking sheet. The size of the baking tray is a rectangular baking tray of 26x36 cm. Ferment again until twice the size.

After the fermentation is completed again, brush the surface with whole egg liquid, sprinkle an appropriate amount of sesame seeds, black and white as you like, just convenient. Bake at 350°F for about 15 minutes.

Let cool a little, turn the bread slices, smear some mayonnaise, sprinkle with meat floss, and make two knife marks on the side close to you, not all the way to the end, so that it is easy to roll up.

Roll the bread slices into rolls and wrap them in baking paper to set.

After it is completely cooled, cut the appropriate size, and you can cut off the uneven ends first. Slice some mayonnaise at both ends of the incision and dip it in the meat floss.

Spring rolls are sold in supermarkets

The fillings we put in our house are shredded meat, black ears, Chinese cabbage, and shiitake mushrooms, and we first copy them in the pot.

Then put the filling in the spring roll wrapper, wrap the filling, fold the skin from the bottom to the top, fold it on both sides, and then fold it from the bottom to the top, and it will come out.

After the oil is boiled in the pan, put it in and fry it until golden brown

Oily skin: 95 grams of plain flour.

38 grams of water. 38 grams of lard.

10 grams of powdered sugar.

Puff pastry: 120 grams of cake flour.

60 grams of lard.

Filling: 200 grams of minced pork.

50 grams of sauce.

Finely chopped green onion and red pepper to taste.

Method:1The ingredients of the oily skin are poured into a container one after another and kneaded into a dough that can be pulled down to a thin film.

2.Grasp the lard and coat flour in the raw materials of the puff pastry by hand, which is the puff pastry.

3.Divide the water and oil skin and puff pastry into water and oil skin dough and puff pastry dough with the same weight.

4.15 grams of water and oil skin, 15 grams of puff pastry, 20-25 grams of filling.

5.Take a watery and oily skin, roll it round, press it flat and put in a portion of puff pastry, and pinch it tightly downward.

6.Roll it out into a cow's tongue and roll it up, and finish it in turn.

7.Repeat the Tumble Knock step for all the blanks in turn.

8.Take a roll base, roll it out to a rectangle with a rolling pin, wrap it in the pre-flavored pork filling and fold it into a rectangle.

9.Heat the pan and place the wrapped puff pastry with the raw embryo side down in the pan.

10.Fry slowly over low heat until the meat shortbread is golden brown on all sides, and then fry the left and right ends to color.

3 tips for making your own puff pastry rolls with ease::

One. There is no need to add extra oil to the pan used to make the puff pastry, as the dough already contains lard.

Two. The dough of the puff pastry is relatively thick, so it needs to be slowly seared over low heat to prevent the outer roll and high coke and inner growth.

Three. When making the puff pastry, remember to move the raw embryo left and right at any time to achieve a fully cooked effect.

ForewordThis is a homework in March, and I've always wanted to do it, and the bread is sandwiched with meat floss, and it feels very good to have a piece of breakfast.

Ingredients: 280g of high flour, 80g of soup, 1 egg, 30g of corn oil, 40g of sugar, 2 tablespoons of milk powder;

Excipients: appropriate amount of jam, appropriate amount of white sesame seeds, appropriate amount of chopped green onion, appropriate amount of meat floss, 4 grams of yeast, 1g salt meat floss bread rolls.

1. Make the soup first: 100 grams of water and 20 grams of high flour, mix well and heat until thick, let it cool and set aside2 pour water, sugar, salt, flour and milk powder into a bread bucket. Yeast 3 is then added to the soup seeds.

4. Mix with chopsticks to form a snowflake.

5. Turn on a dough mixing program and knead into a dough.

6. Cover with a damp cloth and let stand for 2 hours.

7 pour in corn oil and yeast and then turn on a program, knead out the film 8 to ferment to 2 times the size.

9. Take out the exhaust.

10Knead into a dough and let rise for 15 minutes.

11. Roll out into a square.

12Put it in a baking tray and send it to the oven for a second fermentation, brush with the remaining egg mixture, sprinkle with white sesame seeds and chopped green onions. Put in the oven at 170 degrees on top and bottom heat for 10-15 minutes.

13. Take out the bread after baking, like making a cake roll, when it is not hot, brush with jam and sprinkle the meat floss, cut two knives at the end of the roll and start rolling it up, wrap it in oil paper and wait for 15 minutes to form it (I forgot to shoot the baking step).

14. Cut off the finished bread rolls when you eat them, and dip them in the meat floss.

Tips: None.