New favorite of breakfast 🙂 More pictures can be seen: http://blog.sina.com.cn/s/blog_b5bcfe7e0101di1u.html
Material
| High-gluten flour | 200g |
| Plain flour | 40g |
| corn starch | 10g |
| Egg liquid | 25g |
| milk | 140ml |
| Dry yeast | 1tsp |
| salt | 2g |
| Sugar | 35g |
| butter | 25g |
| Salad dressing | |
| Meat floss | |
| Egg liquid (brushed surface) |
Pour all ingredients except butter into the blender and mix evenly, knead until gluten is formed. When thicker film can be pulled out, add softened butter and continue to knead until the film appears.
Carry out basic fermentation until the dough is 2-2,5 times larger, divided into 6 portions on average, rounded, covered with plastic wrap and allowed to relax for 15 minutes.
Roll the loose dough into a beef tongue shape, turn it over, roll it into an oval shape from top to bottom, and press it tightly at the end.
Secondary fermentation to 2 times larger, coated with egg water mixture (egg: water=1: 1), remember to preheat the oven at 175 ℃ ha.
Put it in the oven for about 15 minutes, or until the surface of the bread appears nice brown. After it's baked, put it on the drying net to cool, open from the middle, don't cut it, apply the salad dressing, the surface of the bread should also be coated, and finally wrap it with full of meat floss.
