Flour
How to cook Floss Salad Dressing Bread?
How to cook Floss Salad Dressing Bread?
Floss Salad Dressing Bread
I believe everyone will love it after doing it once.
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Portions:
Calories: 1060kcal
Ingrédients
Soup section:
- 20 g High gluten flour
- 100 g water
Dough section:
- 400 g High gluten flour
- 6 g instant yeast
- 40 g White sugar
- 90 g milk
- 60 g water
- 3 g salt
- 30 g egg liquid
- 30 g butter
- 30 g Floss
- 50 g Salad dressing
Instructions
- First make the soup part, mix the water and flour, and stir with a hand whisk until it is free of particles.
- Turn on the low heat of the gas stove and stir it into a transparent paste while heating. It should be heated to about 65 degrees. Do not boil! Be sure to use a non-stick pan! Non-stick pan! Non-stick pan!
- Mix the water and milk, heat it in a microwave oven until the liquid feels warm, add yeast and a little white sugar, and gently stir it for two or three times to get the yeast wet. Do not over-stir, and let stand for 5 minutes until a layer of foam floats on the surface.
- Add egg mixture and stir well
- Put all the flour, sugar and salt into the bread bucket and stir well
- Pour in the cold flour soup
- Bread machine open 1st, slowly pour milk and egg liquid
- After the flour has formed (knead for about 5 minutes on a chef's machine), add the butter softened at room temperature
- The bread machine was raised to 4th, and the cook machine took about 15 minutes.
- Put the kneaded dough into a round shape and put it in a closed container. Ferment in a warm place for about 1 hour until the dough is twice as large.
- Take out the dough and press the air. Divide it into 8 small dough pieces of uniform size, cover with plastic wrap and relax for 15 minutes.
- Use a rolling pin to roll into a bull tongue. Don't roll the dough too thin! Sprinkle with pork floss and squeeze with salad dressing
- Roll gently from one end, not too tight, just loose.
- Close tightly
- Close the mouth, place it in a baking sheet lined with baking paper, leave enough space around it, place it in the upper layer of the oven, and put a bowl of boiling water underneath for secondary fermentation, about 40 minutes to 2 times the size
- Lightly brush the surface with egg liquid
- Preheat the oven to 180 degrees. Bake for 18 minutes in the middle layer of the oven.
- Remove from the grill and let cool
- Open one, fragrant, soft and delicious!
- After cooling, keep it in a sealed container. In fact, the picture shows how soft the bread is!
Notes
The water absorption rate of different brands of flour will be different. When you make it, you should grasp the amount of liquid. The dough on this side will have some sticky hands. Novices recommend reducing 10 grams of water. The fillings can also be changed at will according to your preferences. It is recommended to use children's meat floss if you give it to your baby.
Note: This recipe is for winter production. For summer production, please shorten the residence time of each step and reduce 1.5 grams of yeast.
8 are 50 litre built-in ovens, small ovens halve all materials
Note: This recipe is for winter production. For summer production, please shorten the residence time of each step and reduce 1.5 grams of yeast.
8 are 50 litre built-in ovens, small ovens halve all materials
Nutrition
Apports nutritionnels
Floss Salad Dressing Bread
Quantité par portion
Calories 1060
Calories des lipides 171
% des apports journaliers*
Fat 19g29%
Lipides saturés 9g56%
Choléstérol 37mg12%
Sodium 991mg43%
Potassium 109mg3%
Carbohydrates 174g58%
Fibre 8g33%
Sucre 25g28%
Protéines 32g64%
Vitamine A 578IU12%
Calcium 51mg5%
Fer 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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