Laoganma toast
Overview
2 x Kitchen Kitchen Katie 450g toast boxes.
Tags
Ingredients
Steps
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Prepare the ingredients, soften the butter, and defrost the bacon.
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Put all the dough ingredients except butter into a chef's machine and knead the dough.
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Knead into a ball and add softened butter.
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Knead until it is complete and a thin film appears.
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After rolling into balls, just perform basic fermentation at room temperature. Ferment until doubled in size. About 50 minutes.
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Drain the bacon with kitchen paper and cut into small cubes.
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Mix the meat floss, salad dressing and melted butter until well combined.
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Let the dough ferment until it doubles in size.
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Divide into 8 portions, roll into round balls, cover with plastic wrap and rest for 15 minutes.
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Take a piece of dough and roll it into a rectangle, about the same width as a toast box. After turning it over, apply an appropriate amount of Laoganma flavored tempeh and drain off the oil.
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Spread an appropriate amount of meat floss and bacon dices.
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Roll up from top to bottom and tighten the seal.
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Place the 4 rolled dough pieces neatly, and cut them from the middle with a knife. Do not cut them, just cut them to 3/4.
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Separate it from the middle and flush the cut sides.
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Put neatly into the 450g toast box of Xuechu Kaidi.
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Put it into the Baicui 5400 oven for secondary fermentation. The temperature is 30 degrees and the humidity is 75%-85%.
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Ferment until the toast box is 90% full. You can sprinkle an appropriate amount of mozzarella cheese on the surface, or squeeze the original salad dressing. If you don't have it, you can do it.
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Keep the lower shelf of the oven at 180 degrees for 35-40 minutes. Cover with tin foil in time for coloring.
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Unmold and let cool.
