Super Delicious Black Pepper Meat Rolls
1.
Except butter, fillings and surface materials, pour all the ingredients into a large bowl (do not directly contact the salt and the yeast, you can put the salt first, then the flour, and finally the yeast)
2.
Knead the dough until the dough can be pulled out, the film is thin but easy to break
3.
Now add the softened butter and knead until the butter is completely incorporated into the dough
4.
Knead the dough again, if the dough becomes dry while kneading, you can keep dipping your hands in water and knead and beat
5.
It is best to knead out the'glove film', it can be kneaded to the expansion stage if it is not kneaded to this state, the finished product tastes a little bit
6.
Knead the dough in place and seal it with plastic wrap
7.
Put the bowl on the shelf of the oven, put a bowl of hot water under the shelf, close the oven door, and moisturize the yeast dough (do not press the fermentation button in the oven)
8.
Prepare the meat filling: cut the pork and onion into small grains
9.
Put an appropriate amount of mixed oil and fry the meat, until the meat is broken
10.
Add onion diced, salt and black pepper (add more pepper than usual for stir-frying)
11.
Let the fried fillings cool for later
12.
The dough has grown to 2~3 times the size. Dip a hole in the flour with your fingers. If it does not rebound, it means that it is fermented in place.
13.
After kneading the dough until exhausted, divide it into 6 equal parts
14.
Take a portion and roll it into an oval strip
15.
Spread the meat evenly
16.
Roll up carefully from top to bottom
17.
Roll it up and put it into a non-stick baking pan (plain the ordinary baking pan with greased paper, keeping a certain distance between them)
18.
Seal the baking tray with plastic wrap, put it in the oven for the second time to ferment, and still put a bowl of hot water under the shelf
19.
After the second fermentation is completed, the surface is evenly coated with egg liquid and sprinkled with sesame seeds
20.
Put it in the middle layer of the preheated oven, heat up and down at 175 degrees, 20 minutes, the surface will be yellow.
21.
Take it out and let it cool, it smells good
22.
The bottom color is also very beautiful
23.
The taste and texture are very good
24.
I especially recommend everyone to make this bread
25.
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Tips:
1. The direct contact between salt and yeast is easy to kill the yeast and affect the fermentation, so avoid direct contact
2. Due to different seasons and different temperatures, the length of fermentation time also varies
3. This bread and noodles are also available to the expansion stage (not reaching the glove film stage)
4. The baking temperature and time should be based on your own oven
5. Pork can be replaced with beef..., what kind of filling you like, give full play to it, pay attention to make the filling dry
6. If you have any questions, you can leave a message and you will get a reply
