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How to make old noodle meat floss rolls

  • 老面How to make meat floss rolls: 1

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    A group photo of the main ingredients of bread: high-gluten flour (bread flour), milk powder, butter, fine sugar, high-sugar resistant dry yeast, eggs, room temperature cold water, salt, flakes on the right The noodles are frozen and sliced. They must be completely thawed before use.

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    Put all the ingredients except butter into the kneading bucket, stir at low speed for 2 minutes to form a dough, then turn to medium-high speed and beat for 5-8 minutes. Add butter when a thick film can be pulled out. ; The water absorption rate of flour is different from the dryness of the environment. You can reserve 20 grams of water to increase or decrease appropriately depending on the state of the dough.

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    First, completely blend the butter into the dough at low speed, then turn to medium-high speed to beat; the dough will be smooth, soft and non-stick to the walls of the bowl. Take a piece of dough and slowly stretch out a transparent and elastic film on your hands. .

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    Roll the dough into a ball and put it into a kneading basin, cover it with plastic wrap and place it in a warm and humid place for basic fermentation. If you use a fermentation box, the temperature is 28°C and the humidity is 70°C, and the time is about 1 hour.

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    When the dough has doubled in size, dip your fingers in flour and poke a hole in the top of the dough. If it does not collapse and rebounds slightly, the fermentation is successful.

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    Place the dough on the chopping board, tap it gently to deflate the dough, and roll it into a square piece, with an area roughly equal to the baking pan used.

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    Transfer the dough sheet to a non-stick baking pan. I use the Xuechu 28*28cm non-stick baking pan. There is no need to brush the baking sheet with oil; roll the dough sheet flat again. Spread evenly to cover the baking sheet.

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    Let me tell you a little tip. If the rolling pin you use is too long and cannot be placed flat in the baking pan, you can use a barrel-shaped water cup to roll the dough, which will be more even than stretching by hand. ; Place the dough in a warm and humid place for secondary fermentation, with a temperature of 35 and a humidity of 80, or place it in the oven on the fermentation stage and spray the inner wall of the oven with a spray bottle to increase the humidity.

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    When the fermentation is about to end, prepare some small ingredients: mince the scallion leaves, pour a little oil and mix well. This will make the roasted scallion leaves green and not yellow; break the eggs into a bowl.

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    The dough piece is 1.5-2 times as high as the original one. Prick small holes on the surface with a table fork to prevent uneven heating and bulging during baking. Brush the surface with a layer of egg liquid and sprinkle it evenly. Garlic leaves and scallions; preheat oven to 200 degrees.

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    Put the raw material into the middle layer of the preheated oven, heat up and down to 180/200 degrees for 13 minutes, adjust according to the actual conditions of the oven.

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    Take the baked bread slices out of the oven immediately, shake them twice, take them out of the baking pan, and let them dry on a rack for 3 minutes.

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    Turn the bread over and make a few cuts on the back with a bread knife to facilitate rolling. Do not cut the bread crust underneath.

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    Prepare Guanli coarse yellow mustard sauce and pork floss.

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    While the bread slices are warm and ready to be rolled, squeeze an appropriate amount of coarse yellow mustard sauce onto the bread slices.

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    Use a spatula to spread evenly, and then sprinkle a little pork floss.

  • 老面Meat floss breadHow to make the roll: 17

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    Roll the dough into a roll, seal it on the side; wrap it tightly with oil paper and place it in a sealed crisper for 20 minutes to set.

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    Cut off the irregular ends and cut into rolls of even width.

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    Apply an appropriate amount of coarse yellow mustard sauce on both ends of the cut surface. Look, it is yellow and you can still see the yellow-brown coarse mustard grains.

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    Dip and wrap an appropriate amount of meat floss, and you’re done!

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    Old noodles with pork floss rolls, salty and delicious!

Tips

1. The old noodles are the dough that was made last time. The amount should not exceed 20% of the flour of the main dough; the old noodles can be stored in the refrigerator and must be completely defrosted before use;
2. Bake the bread slices at high temperature, but not for too long, otherwise the water will dry out due to excessive evaporation; the baking temperature and time should be adjusted according to the actual conditions of the oven used;
3. There are two reasons why bread rolls crack when rolled. One is that the temperature of baking is too high or for too long, and the other is that the bread is unrolled before it reaches hand temperature, causing the skin to be too dry;
4. The German Guanli coarse-grained yellow mustard sauce I used is not as strong as Chinese mustard. It has a soft texture and is versatile. If you chew it slowly, you can taste the full-grained mustard seeds. It has a unique taste and is perfect for salads. It is incomparable to other sauces.