Beef Vegetable Bread

Beef Vegetable Bread

1. raw material;
Bread ingredients: 300 grams of high-gluten flour, about 60 grams of egg, 80 grams of soup, 20 grams of milk powder, 30 grams of caster sugar, 5 grams of salt, 5 grams of active dry yeast, 80 ml of cold water, and 30 grams of butter.

2. Stuffing
200 grams of beef with sauce, 80 grams of yellow and red peppers, 30 grams of purple cabbage, 30 grams of green peas, 20 grams of green onions, 10 grams of garlic, 20 grams of Australian Ferida cheese powder, 30 grams of fresh cream, 15 grams of edible oil, salt and black pepper A little each
Garnish; half an egg, a little cheese, a little black pepper.

3. Mix the noodles with the oil method after use; in addition to the butter, mix the flour, eggs, soup, milk powder, sugar, salt, dry yeast, cold water, etc. Figure (3-4)

4. ..........

5. Cut the butter into crumbles. Figure (5-6)

6. ........

7. Knead out the dough until the dough is strong and initial, and then add the butter crumbs and continue to knead.

8. After the butter and the dough are fully fused, the softness of the dough can pull out the delicate fascia and it is complete, which is the complete stage of the jargon.

9. Next, start to keep warm for basic fermentation. Figure (9-10)

10. ......

11. Make fillings during the time between dough fermentation, chop beef for later use, and chop bell peppers, red cabbage, onion, and garlic for later use.

12. Heat up a frying spoon, add cooking oil and stir fragrant garlic and chopped green onions.

13. Add the whipped cream and stir-fry for a while. Add the minced beef, bell peppers, red cabbage, green peas and other ingredients and continue to stir-fry.

14. Stir well and season with salt and pepper.

15. Stir in the cheese after it is out of the pan and set aside.

16. Take out the dough that has been fermented twice and a half.

17. Press the exhaust and knead the ball.

18. Divide evenly into three pieces.

19. ...........

20. Roll out each piece of dough into an oval shape with a rolling pin.

21. Take one third of the filling and spread it evenly on the dough.

22. Fold it left and right again, the width depends on the width of the toast mold.

23. Then roll it up from front to back.

24. Put it into the mold in a thick roll shape.

25. The remaining two doughs are made into the same rolls one by one, arranged neatly and placed in the mold.

26. After the bread blanks in the mold are finished, heat preservation is performed and the second hair is started.

27. .........

28. .........

29. When the blank is sent to the mold to be 70% full, take it out.

30. Spread the egg liquid.

31. Use a disposable table flower bag to evenly squeeze a little soft cheese on the surface of the bread, sprinkle with black pepper, and then bake it in the oven.

32. Preheat the oven in advance, adjust the oven heat to 165 degrees and lower the heat to 170 degrees during baking. Place the baking pan on the middle and lower shelf and bake for about 35 minutes. If the color of the bread surface is too fast, You can turn off the heat temporarily. If the color is too light, you can increase the heat temperature and continue to bake until cooked. It depends on the size of the oven. I use a 35-liter ACA brand oven for your reference.

33. After baking, put the bread in a hot mold, and dry the bread on the grill. When the bread is still warm, put it in a fresh-keeping bag, so that it can be stored for 3-5 days without drying.

Tips:

1. You can put other meats in the stuffing, just put whatever you have at home. Put less fat in meat, and put more in meat with less fat, but don't exceed the weight of the dry flour used for bread, about two-thirds or less of the dry flour.

2. It is better to choose vegetables with less moisture as much as possible in the filling, but this is not absolute. What I am talking about is that vegetables with less moisture should be added as much as possible when pairing with meat. I have also made spinach bread with a lot of water, but that is another matter. It needs to be drained to adjust the taste, and then added to the dough. I will introduce it to everyone if I have the opportunity.

3. The reason why I put some cheese powder in the filling is to increase the richness of the filling. Ferida cheese powder produced in Australia has a very strong flavor. Some people call it "stinky cheese". It does not smell very good, but it tastes quite fragrant. The big stir-fry spoon loves this bite, haha!