WHAT YOU NEED

Ingredients

500 grams of wheat flour
200 grams of water
Two eggs.
60 grams of butter
7 grams of yeast
100 g of white sugar
Meat loose in moderation
Salad sauce in moderation
A moderate amount of egg juice

How TO MADE Bread with meat

Steps 1 to 4

1. Dissolve the yeast in half or 100 grams of warm water.

2. Mix the flour and sugar, then add water and scattered eggs... other materials than butter

3. Mix the dough with force and place the dough on the board.

4. At this time, the dough is sticky and the surface is not smooth.

5. But stick to it, don't add flour lightly.

6. Add the softened butter to the dough, and forcefully knead the butter into the dough.

7. As the dough is kneaded, the butter is gradually absorbed into the dough.

8. Continue to knead, and the dough becomes smooth and elastic again.

9. Timely detection of the strength of the muscles.

10. Carefully open the dough and see if you can form a thin film.

11. If by this time the dough can form a thin film.

12. But the film is not particularly tough, or is more prone to breakage.

13. The cracked hole has an irregular shape instead of a smooth circle.

14. This stage can be stopped.

15. Cover with a preservative film or wet cloth for the first fermentation at room temperature.

16. Ferment until it is about 2.5 times the size (it takes about 1 hour at 28 degrees) and the fermented dough is squeezed out of the air by hand (or stirred vigorously until the gas in the dough is expelled).

17. The dough is divided into four parts, kneaded into circles, and left to ferment for 15 minutes at room temperature.

18. The middle of the fermented dough is pressed flat, and the dough is kneaded into a relatively flat oval with a doughnut stick.

19. Turn it over, roll it from top to bottom.

20. When rolled, the sides are slightly folded inwards, and the ends are folded inwards, forming a long olive-shaped dough with two ends.

21. Place the formed dough in the oven, put the oven in the top layer of the oven, put a plate of hot water (or boiling water) at the bottom of the oven, close the oven door for final fermentation, about 40 minutes, fermentation to twice the size.

22. After fermentation, remove and rub a layer of egg juice on the surface.

23. After removing the dough and water from the oven, the oven is preheated so that it can be placed in the oven.

24. 180 degrees, about 15 minutes.

25. Take out the bread, cut it in half (don't cut it completely), squeeze the salad dressing in the middle, stuff it in the meat sauce and put it together, you can also squeeze the salad dressing on the surface

26. It can also be shaped differently, the surface of the meat loaf is just squeezed onto the salad, and the meat loaf is rolled around.

Handy cooking tips

　　It's about the size of six large loaves of bread, and a small one can make eight or nine.