Meat Loaf (Refrigerated Medium)

Cold storage is the favorite way of making meat and bread, there is no one. It is very convenient to refrigerate the middle seed, which can prevent the temperature from being too high in summer and excessive fermentation, and make the dough easier to knead to the expansion stage, so that the dough is lighter and softer.

Cold storage is the favorite way of making meat and bread, there is no one. It is very convenient to refrigerate the middle seed, which can prevent the temperature from being too high in summer and excessive fermentation, and make the dough easier to knead to the expansion stage, so that the dough is lighter and softer.

Material

Ingredient 1 (refrigerated mid-range dough)
High-gluten flour 140G
yeast 4G
Fine sugar 8G
Milk 100G
Material 2 (Master dough)
High-gluten flour 65G
butter 20G
Fine sugar 45G
protein 30G
milk powder 15G
Light cream 15G

Knead all the dough in the cold storage into a smooth dough, put it in a fresh-keeping bag, leave enough fermentation space, and refrigerate for 17-24 hours. Fermented in the middle-class refrigerator, when the fermentation is pressed to reduce the rebound, the bottom of the flour is honeycomb. (If replaced with fresh yeast, the amount of fresh yeast is 12g)

The practice of meat floss bread (refrigerated medium) Step 1

Warm the fermented refrigerated medium-seed dough indoors for 5 minutes, then tear it into small pieces and knead with the rest of the materials except butter, knead until the film with smooth edges of the holes can be pulled out, add butter and knead until expanded.

The practice of meat floss bread (refrigerated medium) Step 2

Put the kneaded dough into the container, cover it with a damp towel, and relax for 10 minutes.

After 10 minutes, relax the air and divide the dough into about 60G dough (this recipe can make 7 breads), round it, cover with plastic wrap and relax for 15 minutes.

Take the dough, roll it flat, roll it up and down from the middle, and roll it into an oval shape (not too long)

Roll up from top to bottom while rolling. (Here I refer to the olive-shaped bread shape of Teacher Love and Freedom). Plastic surgery suggests that the interface should be rolled thin, and be tight with egg liquid or water, otherwise it will swell easily after it enters the oven.

The practice of meat floss bread (refrigerated medium) Step 6

After shaping, it is fermented twice. If there is no fermentation tank, you can put a pot of hot water to ferment together in a closed oven. The fermentation temperature should not exceed 30 degrees. After the original dough is about 2-2.5 times larger, it shakes to have a dessert feeling, and the fermentation is completed without pressing back. Then brush the egg liquid (the egg liquid ratio is water: egg liquid=1: 1) to preheat the oven, 180 ° C (the actual temperature inside the oven) for about 15 minutes. The temper of each oven is different. Observe the color after putting it in the oven. The temperature and duration given are for reference only.

The practice of meat floss bread (refrigerated medium) Step 7

After cooling out, remove the bread and draw a knife, smear the salad dressing and close. Then coat the surface with salad dressing and dip the meat floss.

The practice of meat floss bread (in cold storage) Step 8

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