I believe that many mothers will have this kind of trouble: What kind of breakfast can be made for the child to make the child feel full and delicious? Today miko recommends to everyone a classic bread that is very suitable for breakfast for children-chive pork floss rolls. This bread is soft in the mouth and full of green onions. Because it is matched with salad dressing and pork floss, it has a very rich taste. Not only children like it, but adults will also love this bread.
Master these keys to make soft and delicious bread
Many people say that making bread is too complicated. In fact, if you master some key points, you can make soft and delicious bread. So what should we pay attention to when making bread?
First, kneading
Many people have reported that it is difficult for me to form fascia in the process of kneading noodles with a bread machine. In fact, oil can hinder the formation of gluten. When kneading dough, use the "after oil method", what is the "after oil method"? It is to knead the other ingredients into a dough first, and then put the butter. Generally, butter can be added when the dough is kneaded for 20 minutes, and the film will be formed after kneading the dough for about 20 minutes. Of course, if you use a high-powered machine like a cook machine, you don't need to wait for such a long time. Generally, you can put butter in the dough after kneading the ingredients, and the film will be out in about 15 minutes.
Second, fermentation
The fermentation of bread is very important, because it will directly affect the taste of bread. The making of bread requires two fermentations. The temperature of the first fermentation needs to be controlled at about 28 degrees, and the temperature of the second fermentation is about 32 degrees. In summer, it is best to make it in an air-conditioned room. If the temperature is too low in winter, it can be placed in a warm place for fermentation. The first fermentation needs to ferment the dough to twice its original size, which usually takes about 2 hours. The fermented dough sticks dry powder with your fingers and poke a hole. If the hole does not shrink and does not collapse, the dough has been fermented. The second fermentation is after the dough is shaped. It is also necessary to ferment the dough to twice its original size. It usually takes about 1 hour. You only need to observe the volume change to judge.
Detailed tutorial of scallion and pork floss bread roll
[Ingredients]
1. Dough materials needed: 高gluten 220g flour, 80g milk, 1 egg (dough), 25g white sugar, 2g salt, 3g yeast, 25g butter, 25g
2. Accessories: 1 egg (brushed surface), 1 small handful of shallots, white 1 handful of sesame seeds, appropriate amount of pork floss, appropriate amount of salad dressing
Practice:
Step 1: Cut the shallots into chopped green onions, and separate the two eggs for later use. Put the high powder, milk, eggs, yeast, sugar and salt into the mixing bowl of the cook machine, start the machine to mix the ingredients into a dough. The whole process takes about 3 minutes. Cut the butter into small pieces and put it in the dough, and continue to knead the dough until the dough forms such a malleable film.
Step 2: Arrange the dough into a round shape, cover it with plastic wrap to prevent moisture loss, and ferment at 28 degrees to twice its original volume. (The whole process takes about 2 hours) The fermented dough is dipped in dry powder and poke a hole, the hole does not shrink or collapse, it proves that the fermentation is good. Press the dough to exhaust, cover with plastic wrap and relax for 15 minutes. The relaxation process is essential, because the dough after relaxation can be better shaped. Use a rolling pin to roll the loose dough into a square of about 28x28 cm. If the dough feels sticky during the rolling process, you can apply some oil on the rolling pin to prevent sticking. Put the rolled dough into a square baking pan lined with greased paper, and use a fork to evenly pierce the dough with small holes.
Step 3: Put the baking dish in the oven, put a bowl of hot water in the oven for secondary fermentation, and ferment the dough to twice its original thickness. (About 1 hour) The fermented dough is brushed with a layer of egg mixture, green onion and white sesame seeds, and the oven is preheated at 180 degrees for 5 minutes. Put the baking tray in the middle of the oven and bake at 180 degrees for 12 minutes (pay attention to the baked Don’t take too long, or the bread will crack easily if it’s too dry.) Dry the baked bread slices until warm, turn the bread slices over to the back, spread the salad dressing on this side, sprinkle some meat floss, and use it while remaining warm The oil paper rolls up the bread slices so that the bread rolls are not easy to crack. Wrap the rolled rolls tightly with greased paper and set them for more than 30 minutes.
Step 4: Remove the grease paper, and cut the rolls into 3 equal sections. Squeeze the salad dressing on both ends of the roll, put an appropriate amount of pork floss in the bowl, and put the two ends of the roll into the bowl to cover the floss.
If you are a senior foodie, if you also love food, please pay attention to miko's small kitchen, on the food road, you and me!
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