There are many very ordinary foods in the world, but it's precisely you that I love the most, such as a plate of very ordinary tomato eggs, a bowl of the most ordinary white rice, or that freshly baked meat roll, from small to delicious and soft.Although they are so commonplace that they are almost imperceptible, but in the depths of everyone's memory, there is a delicious story that belongs to you and it is treasured... soft bread and smooth salad dressing, combined with that slightly appetizing aroma of thick meat, is a perfect match made in heaven.The problem that can often be encountered when making bread at home is that, firstly, it is easy to crack when rolled, and the shape is not beautiful enough; secondly, due to the relatively short baking time, the outer skin of the bread roll is not golden yellow enough, not visually attractive enough.In fact, as long as you master the six tricks (with details at the end of the blog), you can easily and easily roll out the super delicious meat rolls that are soft and delicious and never crack, if you don't believe it, come and try it, and you'll learn.

WHAT YOU NEED

Ingredients

250 grams of high-quality flour
130 grams of milk
25 grams of eggs
1 teaspoon of yeast
30 g of white sugar
1/2 teaspoon of salt
25 grams of butter
Meat loose in moderation
Sweet and salty salads in moderation
Onions in moderation
White sesame in moderation

How TO MADE Meat rolls

Steps 1 to 4

1. Pre-weighed pure milk and egg juice poured into the container

2. Then pour the sugar and the table salt separately (the sugar and the table salt have enough contact with the liquid to dissolve easily)

3. Finally, pour in the high-quality flour and yeast (the yeast should be put in last, do not touch the salt, the salt will kill the yeast)

4. Select and knead, mix the liquid and flour into a dough, and when it is firm enough (about 15 minutes) add the butter cut into small pieces

Steps 5 to 8

5. Continue to select and knead, and after about 12 minutes, add the dough and pull out the thin, tough film as much as possible (it is advisable to use a small piece of dough to see the state of the film to determine whether the stirred dough is in place)

6. Base fermentation with good dough for about 60 minutes until twice the size is removed (dip a little high flour with your finger and insert it from the middle of the dough so that the hole does not shrink)

7. After the basic fermentation is completed, the dough is evaporated and ground into a rectangular thin dough of about 0.2 cm thickness with a doughnut stick.

8. Then put the baked dough in a pan, and use a fork to evenly insert small holes in the dough

Steps 9 to 12

9. Place the pan in the oven (at the bottom of the oven to prevent two bowls of boiling water) for about 40 minutes of final fermentation

10. Dip the right amount of egg juice with a hairbrush, brush evenly on the final fermented embryos, sprinkle onion slices and sesame

11. Place the middle layer in a preheated 180-degree oven and bake for 10 to 12 minutes.

12. Remove the baked bread, spray the right amount of clean water and cover it with a preservative film.

Steps 13 to 16

13. After the bread has cooled, use a bread knife to cut two knives at one end of the bread (do not cut)

14. Put it on oil paper, apply a moderate amount of salad dressing to the bread, and sprinkle a little meat on it.

15. Gently roll the bread directly with your hands and wrap the rolled bread with tape

16. After the bread roll is shaped, the sliced growth is applied to the sides of the salad dressing and the meat is dipped and ready to eat.

Handy cooking tips

　　Because the bread rolls are too crunchy, they crack when rolled. Because the bread rolls are too crunchy, they crack when rolled. Because the bread rolls are too crunchy, they crack when rolled.