The original recipe comes from the "traditional meat floss bread" in the book "65 ℃ soup bread". Before doing your own baking, the favorite bread is BreadTalk's Loose and Spicy Pine. After learning to make bread, I always wanted to copy it. The loose bread in the store is really very, very soft and has a feeling of biting on the clouds. I guess the water content of the dough is definitely not low, maybe the soup method or the middle method? So when I saw the recipe in "65 ℃ Soup Bread", I suddenly ignited the desire to try. This time I finally tried it, and sincerely even the egg yolk salad dressing and meat floss as ingredients are homemade. Separately, the reduction of the bread embryo is 90%, because the softness is still a little bit worse (although it is quite soft compared to ordinary bread); I think the meat floss is better at home; the egg yolk salad sauce is not good, BreadTalk is I ca n’t adjust the secret recipe … In general, give this cottage version of "Song Song Bread" 85 points! Of course, if you ignore the comparison with BreadTalk, this meat floss bread is actually very, very delicious ~ 9 reference portions Sina blog post: http://blog.sina.com.cn/s/blog_725e62dd0101e72b.html
|Egg yolk salad dressing||The right amount|
|Whole egg liquid||60g|
|Dry yeast||6 grams|
|Whole egg liquid||The right amount|
|Meat floss||The right amount|
Soup production method: Mix flour and water in the ratio of 1: 5, stir evenly, then put on a small fire to heat, keep stirring during the period to prevent paste pot. When the batter temperature reaches 65 ℃, it is quickly removed from the fire, and it can be used after sitting in cold water and cooling to room temperature. (Note: When matching the ingredients of the soup, you should prepare more than the amount used, because the soup is worn during the production process.)
Mix all the ingredients of the dough and knead until the gluten expands and the surface is smooth.
Put the dough in a humid environment at about 28 degrees for the first fermentation, until the small holes pierced with flour by the hands do not rebound. (Reference fermentation time 40 minutes)
After the fermentation is completed, the dough is taken out and ventilated, divided into 60 g of 1 small dough (about 9), rounded, covered with plastic wrap and relaxed for 15 minutes.
After the slack dough is slightly flattened, roll it into an oval shape (no need to roll it too long), roll it up from the top down after turning it over, roll the noodles at both ends slightly into the middle, and pinch the final closing Tight, it is olive-shaped.
The dough is closed down, placed on the baking tray, and placed in a humid environment of about 38 degrees for a second fermentation.
After the fermentation is completed, brush the egg liquid on the surface and bake it in the oven.
Preheat the oven 180 degrees, middle and lower heat, 15-20 minutes.
After the bread is out of the oven, let it cool, first apply a layer of salad dressing on the side (do not cut off), and then spread a layer of salad dressing on the surface of the bread and dip it with meat floss.