Fresh Meat and Mustard Bread
1.
Knead all the ingredients for making bread into dough
2.
Knead to the expansion stage where the film can be pulled out
3.
Put the dough covered with plastic wrap and put it in the oven, turn on the fermentation function, and the dough will be fermented until the hole does not shrink.
4.
Exhaust the air from the fermented dough, divide it into 6 portions, knead round, cover with plastic wrap and relax for 15 minutes.
5.
Wait for the dough to ferment to make the meat filling, chop the mustard tuber, add the meat filling, salad oil, egg, cooking wine, and stir evenly
6.
Take a dough that has been fermented in the middle and press it into an oval shape
7.
Spread the meat and roll it up from top to bottom
8.
When rolling, the sides at both ends are slightly retracted in the middle, and rolled into an olive shape with a thin middle drum at both ends.
9.
After the dough is shaped, put it in an environment with a temperature of 35 degrees Celsius and a humidity of 80% for final fermentation until the dough becomes twice as large as the original. Brush a layer of egg yolk liquid on the surface of the dough after fermentation, sprinkle a little sesame on the surface, put it into the middle layer of the preheated oven, heat up and down at 175 degrees for 25 minutes, until the surface of the bread is golden and ready to be baked.
Tips:
The water absorption of each type of flour is different, and the liquid increases or decreases by about 5 grams.
