Minced pork rolls
Step 1 . According to the order of liquid before flour, pour milk and eggs into the bread bucket.
Step 2 . Pour in high gluten flour and low gluten flour, put salt and sugar on the opposite corner, bury yeast in the flour in the center, and start a kneading procedure.
Step 3 . When all the materials in the bread bucket are mixed and kneaded into smooth dough, add butter and start the kneading procedure again to make the dough enter the expansion stage.
Step 4 . Thin glove film can be pulled out.
Step 5 . The dough is rounded and then fermented.
Step 6 . The fermentation is twice as big, and the fingers dip into the flour to poke holes, without collapse and rebound, which means the fermentation is successful.
Step 7 . Take out the dough with a scraper and pat it gently to exhaust.
Step 8 . Preparation 28 × 28 square baking pan, roll the dough into pieces the size of the baking pan and put them into the baking pan.
Step 9 . Poke holes on the surface of the dough with a fork to prevent the dough from bulging and uneven in the middle of the second round.
Step 10 . Put a bowl of boiling water at the bottom of the oven and turn on the fermentation function at 35 ℃.
Step 11 . Ferment to twice the size.
Step 12 . Take out the baking tray and squeeze the salad dressing.
Step 13 . Sprinkle with scallions and preheat the oven at 180 ℃.
Step 14 . Bake for 10 to 15 minutes (set the baking time according to the situation of personal oven).
Step 15 . The bread slices are buckled on the drying rack upside down, and the bread knife is used to cut several knives horizontally, so as to roll them into a roll (be careful, don't cut the bread slices), and the meat floss is sprinkled, the more the better.
Step 16 . Take advantage of the residual heat of the bread slices, roll them into rolls with oil paper.
Step 17 . Remove the greasy paper and prepare to slice.
Step 18 . Coat both ends of the cut bread roll with salad dressing and meat floss.
Step 19 . Finished product drawing.
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