Meat floss rolls

Meat floss rolls

Overview

Classic rolls. High temperature, quick roast. Baking for too long can cause the skin to dry out and crack when rolled. It might be better to use tangzhong.

Tags

Ingredients

Steps

  1. Put all the liquid ingredients in the main ingredient into the bread bucket

    Meat floss rolls step 1

  2. Add flour, then yeast. Start kneading the dough.

    Meat floss rolls step 2

  3. Knead until smooth, add oil and continue kneading until the expansion stage.

    Meat floss rolls step 3

  4. Ferment until doubled in size.

    Meat floss rolls step 4

  5. Roll the dough into the size of a baking pan. Carry out secondary fermentation.

    Meat floss rolls step 5

  6. Sprinkle chopped green onion. Oven at 150 degrees (actual 200), upper and lower heat, middle layer, for 10 minutes.

    Meat floss rolls step 6

  7. Bake until appropriate coloring, flip the bread, peel off the parchment paper, and let cool slightly to room temperature.

    Meat floss rolls step 7

  8. Brush the other side with tomato sauce and cut 4-6 knives at the beginning of the circle, but do not cut it off.

    Meat floss rolls step 8

  9. Roll up the rolls with oil paper, seam side down, and leave for half an hour to set.

    Meat floss rolls step 9

  10. Cut the rolls into sections, dip both ends in yogurt, and then dip in meat floss.

    Meat floss rolls step 10

  11. Plate it, done.

    Meat floss rolls step 11