WHAT YOU NEED

Ingredients

High flour (soup) 15 grams
65 grams of cow's milk
High flour (main dough) 200 grams
30 grams of refined sugar (main dough)
1/4 teaspoon of salt (main dough)
Milk (main dough) 110 grams
Yeast (main dough) 3 g
Butter (main dough) 20 grams
Salad sauce in moderation
Meat loose in moderation
Onion powder in moderation
Cooked white sesame in moderation

How TO MADE Meat loaf rolls

Steps 1 to 4

1. Put all the ingredients of the soup in a stainless steel bowl, stir evenly, then cook over low heat, stir while cooking, wait until it is a paste, remove from the fire, cool, cover with a preservative film, refrigerate for 60 minutes and then use

2. Place all the ingredients of the soup dough and the main dough except the butter in the container.

3. Start the process 7 and the dough process, the baker automatically kneads the dough for 20 minutes

4. Softened butter, re-select process 7 and dough 20 minutes, at which point the dough has reached the expansion stage.

Steps 5 to 8

5. The dough is rolled up and placed in a bowl.

6. Fermented to twice the size in a warm place

7. The fermented dough is exhausted, rolled and loosened for 15 minutes.

8. The loose dough is kneaded into slices about the size of a toaster and left in a warm, moist place for final fermentation

Steps 9 to 12

9. Remove the fermented dough and insert it into small holes with a fork to prevent it from boiling during baking.

10. White sesame seeds and onions

11. Preheated 180° oven, middle layer, take out of the fire for about 12 minutes to dry to micro-temperature

12. Lay a large sheet of oil paper on the front, flip it over, and draw a few lines horizontally, but don't break it.

Steps 13 to 16

13. It's like a salad dressing.

14. Roll it up, fix it for twenty minutes, and shape it.

15. What it looks like

16. Cut it into pieces, put the salad dressing on both sides, and fill it with meat.

Steps 17 to 20

17. Finished product