Ultra-soft salad dressing meat floss bread sticks, three-dimensional bread all-purpose dough with a three-dimensional appearance, easy to get out of the film and friendly to novices!

Since December, the weather in Beijing is getting colder and colder day by day, the city is also plagued by all kinds of viruses, many families around me are sick, and finally it is my turn, I have a week of high fever and fever, and I have not found out what the virus is, but the contagion is really strong, first me, then my son, and finally my husband...... The family didn't hide any of them, and the adults were easy to say, the child had a high fever and didn't eat or drink, which made the old mother anxious and distressed. After the fever is reduced, the child's appetite is still very poor, almost only one meal a day, today the son said that he wants to eat meat floss bread, that is not quickly arranged, after the child eats a whole, said delicious, meat floss bread can also be cut and spread with jam to eat, or squeezed cream, the taste is great. The dough of the meat floss bread shared today is relatively three-dimensional, the soft and hard are moderate and easy to shape, so it is very suitable for novice operations, the shape of the bread is very three-dimensional, not collapsed, and the shape is very good-looking.

Ingredients

Dough:high-glutenflour 250 g

castersugar 30

egg 1

yeast 3 g

salt 3 g

butter 30 g

milk 120 g

Others:eggliquid appropriateamount

goldenshreddedmeatfloss appropriateamount

saladdressing appropriateamount

Cooking Instructions

Because I like to bake, so these baking ingredients are always available in the refrigerator, pure animal cream, high fat content of Tomei fresh butter and mozzarella cheese crumble is a must-have, my son likes to eat pizza and bread, these two are really indispensable, the meat floss bread shared today can also be sprinkled with cheese crumble on the surface, more fragrant, it is another flavor of bread
To knead the dough, I use the kitchen machine to knead the dough, add high-gluten flour, caster sugar, yeast powder to the kneading tank and stir evenly, beat an egg, add milk (the total weight of milk and eggs is 180 grams) The chef machine kneaded until the state of
being able to pull out the rough glove film butter softens in advance, add it to the dough, add salt at the same time, and continue to knead the dough until the thin and transparent glove film is pulled
The dough is rounded, fermented to twice the size, divided into 6 equal parts, each part is about 80 grams, rolled round, covered with plastic wrap on the surface and let stand and relax for 20 minutes
, take a piece of dough and roll it out into a long tongue, roll it up and down from the middle, turn it over and put it horizontally, press the bottom edge on the countertop, roll it out again, and roll it up from top to bottom
After rolling it up, rub it slightly, about 20 cm, brush the surface with a layer of egg liquid, roll it in a circle in the meat floss, wrap the whole body with full meat floss, and put it on a baking tray, leaving a little space in the middle of each bread
Ferment until the volume is about 1.5 times the original size, then you can preheat the oven, heat it at 170 degrees, and squeeze a layer of salad dressing on the surface of the bread before putting it in the oven
Bake at 170 degrees for 10 minutes, bake at 180 degrees for another 10 minutes, bake, put it on the grid rack to cool, and there is a residual temperature inside that can be sealed and preserved
It's full of meat floss, and there are plenty of sides too
The internal structure of the bread is delicate, the texture is very soft, sweet and delicious