Meat and cheese
Cheese is one of my favorites.Whether it's a pizza, a steak, a pie, or a loaf of bread, I always like to sprinkle some on top, which greatly stimulates my appetite.Although it's not a good thing to have too much appetite, I still don't like it.It's not my favorite, but it's a good companion to bread.That's how we got this meatloaf cheese.Reference weight: 8 pieces
WHAT YOU NEED
Ingredients
240 grams of high starch flour40 grams of low-fat flourMeat loaf in moderation and filling3 grams of yeastOne egg (about 45 grams)120 grams of water30 grams of fine sugar3 grams of salt10 grams of milk powder25 grams of butterEgg juice in moderation and surface decorationMasurilla cheese in moderation with surface decorationSalad sauce in moderation and surface decorationDried onions (or cinnamon slices) in moderation surface decorated
How TO MADE Meat and cheese
Steps 1 to 4
1. Cutting butter, softening at room temperature.
2. Take 50 grams of warm water to dissolve the yeast and let it sit for 5 minutes.
3. Then the yeast water and other dough ingredients (except butter) are all mixed together.
4. Let's move.
Steps 5 to 8
5. It's not difficult to rub the dough by hand, and it doesn't take much effort, but you have to rub it with skill.
6. The rough membrane is rubbed out, and the edge of the hole is not smooth.
7. You can add butter at this point.
8. I've always thought there's a great word for muddy, muddy, muddy, muddy.
Steps 9 to 12
9. It's a bit like that, but it's true.
10. Keep trying, until all the butter is absorbed by the dough, and it will become a smooth dough again.
11. It feels almost the same, so cut a piece of it open and see how it comes out.
12. A medium-sized thin film can be pulled out, it's not easy to break, and the back edge of the piercing is smooth, so it's okay.
Steps 13 to 16
13. (There's no need to go after the glove film, but to focus on the state of the film, I can only hold it in my hand for the convenience of one-handed photography...)
14. It is placed in a bowl, covered with a preservative film, and fermented at room temperature, which is also called basic fermentation.
15. In areas without heating in winter, external forces are needed.
16. When the dough is fermented to 2.5 times the size, the finger sticks to the flour, gently pokes the dough, the fingerprint does not immediately bounce back, and the dough does not collapse, which indicates that the fermentation is just right.
17. Remove the fermented dough, rub the exhaust, divide it into eight parts, and knead it into clumps.
18. Cover with a preservative film and relax for 20 minutes, this is the second hair, also called the middle hair.
19. And then I started doing makeup.
20. The loose dough is rubbed again, the exhaust is rubbed, the dough is grown into a square face with a dough stick, and the sides are pressed thinly with fingers.
21. Put on a moderate amount of meat loaf.
22. Roll it up.
23. Press the thin one on the outside.
24. When the whole structure is finished, it is placed in the oven.
25. Put in the oven, put a bowl of warm water at a temperature of not more than 50 degrees at the bottom, do three rounds, which is also the final fermentation.
26. Bread with stuffing, eventually fermented to 1.5 times the size.
27. Remove the eggs and brush them on the surface.
28. At this point, the oven is preheated to 180 degrees.
29. Cut the masurilla cheese into threads, put it on the bread, then squeeze it back and forth over the salad dressing, and finally sprinkle it with dried onion fin, or cinnamon slices (also called basil).
30. After the surface decoration is complete, it is placed in a preheated oven, the middle layer is heated to 180 degrees, baked for 15 minutes, i.e. into a pan.
31.
Handy cooking tips
The amount of water that needs to be added depends on the condition of the flour, the moisture in the area, the type of flour, the water absorption of the flour, etc.The less water you can replenish, the more you can't replenish.So the amount of water is just a reference, not a fixed amount.It is recommended to reserve 20% when adding water.The dough will lose water during the kneading process, because the amount of water is reserved at the beginning, so be careful to replenish the water when kneading.The method is to take a small bowl of water and put it on the side of the board, and if you need to, you can put your finger on the dough.3
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RECIPE TAGS:
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240 grams of high starch flour40 grams of low-fat flourMeat loaf in moderation and filling3 grams of yeastOne egg (about 45 grams)120 grams of water30 grams of fine sugar3 grams of salt10 grams of milk powder25 grams of butterEgg juice in moderation and surface decorationMasurilla cheese in moderation with surface decorationSalad sauce in moderation and surface decorationDried onions (or cinnamon slices) in moderation surface decorated