Meat Floss Bread: A Very Soft Recipe, Quick Film Formation, Super Awesome Pulling Effect
Sourdough is a simple yet effective method in many bread recipes. Heating the flour paste to increase the water content, resulting in a softer bread texture.
Sourdough: 20g high-gluten flour, 100g water.
Dough: Cooked and cooled sourdough, 250g high-gluten flour, 5g yeast, 30g sugar, 3g salt, 1 egg, 50g milk (approximately), 30g butter.
Filling: Appropriate amount of salad dressing, appropriate amount of meat floss powder.
A small spoonful of honey (brush on the surface).
① First, make the sourdough. Add 20g of high-gluten flour and 100g of water to a small saucepan, stir until no dry powder particles remain, small fire while heating while stirring. If you have a thermometer, you can measure the temperature of the flour paste to about 65°C and then turn off the heat. If you don't have a thermometer, just look at the state, heat until the medium-thick flour paste surface can draw out a texture. Turn off the fire and cool.
② Use a large basin, pour all the ingredients in the basin except the butter, mix into a slightly soft dough. The absorption of different flours is different, so the amount of milk is just an approximate value, you need to adjust according to the humidity of the dough. You can first reserve 10g of milk, after kneading the dough, if necessary, add the full amount. The final dough should be soft, with a slightly sticky state is the best. Then seal and refrigerate for 40 minutes.
③ Cold dough is easier to film. Of course, if you have a stand mixer at home, this step is no problem, just directly use the stand mixer to knead out a film. If you knead it by hand, this step is very necessary. This is the dough I just took out of the refrigerator, it hasn't been kneaded, but it can already be pulled out relatively coarse. This will greatly reduce the kneading time and difficulty.
④ Next, knead the film. During the kneading process, if the board is sticky, you can lightly brush corn oil to prevent sticking, but don't use powder. Use the same method as rolling clothes – press the dough with the palm of your hand, then push it out and pull it back in, repeat this kneading process. Or use the beating method: form the dough into a strip, use force to beat it on the board, after a few beats, it will become longer, then fold it over and continue to beat. These two methods can speed up the film-making process.
⑤ Knead for 3 to 5 minutes, when a relatively thick film is pulled out, add 30g of softened butter in advance. Continue to knead until the butter is completely absorbed into the dough, the dough will become very soft and the hand feel is very good. At this time, it is basically possible to pull out a thin film, no need to wear gloves.
⑥ Return the dough to the basin, return to a warm place to ferment.
⑦ This is the fermented dough, which is three to four times the original size. On the board, brush corn oil to prevent sticking, don't knead, just knead the dough into a long strip, divide it into 8 pieces. Roll the small pieces into a rectangular thin slice, and incidentally remove the gas inside. Brush a thin layer of salad dressing, sprinkle with meat floss, and roll it up, pinch the two ends tightly, one sesame bread is finished.
⑧ When baking, pay attention to the appropriate distance between the baking trays, leave space for secondary fermentation. Cover with plastic wrap to prevent the outer skin from drying out, and place in a warm place to ferment until it is three times the original size. I often use the oven for secondary fermentation, open it at about 35°C for 40 minutes, which is good.
⑨ Before baking, remember to remove the plastic wrap, bake at 150°C for 20 to 25 minutes.
⑩ Bake until the surface is browned to your satisfaction, take it out, and brush with honey water while still hot. Honey and hot water can be mixed one-to-one and opened, brush directly on the surface. Honey water not only softens the bread, but also fragrant and sweet when eaten. Really soft to the point of being beyond recognition, with a pulling effect. Plenty of meat floss here, I used to buy meat floss in the bakery, always felt that the meat floss was too little, so I made it myself, I had to satisfy my cravings.
