“I’ve always loved buying this meatloaf from a bakery, but ever since I started baking, I’ve learned that there are so many additives in wheat flour that I’d rather make it at home.
There’s floss, there’s salad dressing, there’s chives, there’s ovens, so let’s do it.
Don’t say, it’s really delicious!This side is the portion of two, do a small partner please divide by two!Divided by two!Divided by two!Important things said three times!!”
How to make a scallion Patty roll?
Knead the dough in the oil method until fully extended, cover with plastic wrap and let rise in a warm place until doubled in size.
Check it, dip your finger in the powder, and poke the dough until it doesn’t shrink or collapse.
Take out the dough and exhaust, cover with plastic wrap and wake up at room temperature for 15min.
Roll out the dough, line a baking sheet with greased paper, place the dough in a baking sheet and place it in the oven for secondary fermentation.
Remove the fermented dough pieces, stick them with a fork, brush the whole egg liquid, sprinkle with chopped green onion and sesame seeds. If you don’t like eating sesame seeds, do not sprinkle with sesame seeds. Preheat the oven, 175℃.
Put the baking pan into the preheated oven, 175℃, middle layer, 18min.
Pay attention to the observation, after coloring in time with tin foil.
Remove the toast and brush with salad dressing while hot.
Sprinkle the meat floss and cut it with a knife about 1cm from your side. Do not cut.
Then roll up, roll up, wrap in greased paper, seal both ends, refrigerate for more than an hour, set, then remove the fixed roll and cut into sections.
Now top with salad dressing.
Dip it in the floss, and you’re done!
Wouldn’t it be nice to have a cup of coffee for breakfast?
The post-oil method is to rub all the ingredients except the butter until the expansion stage and then add the butter until the expansion stage is complete
This is the size of two rolls. Make one by two!