Meat floss bread
Release time : 02/26/2026 09:30:04
Among the many kinds of bread, the savory and aromatic meat-flavored bread always has a strong appeal. Besides its excellent baking, the meat-flavored bread is key to its success. So, how is this popular meat-flavored bread made? How should we go about selecting the meat-flavored bread as the key ingredient for our meat-flavored bread? These are all critical aspects in creating a delicious meat-flavored bread.
General method of making meat-flavored bread, that is, adding meat-flavored or meat-flavored ingredients to the bread.
Rice-pork is one of China's famous delicacies. It is made from pork, fish or chicken meat after removing the water and has a loose texture due to its high moisture content.
Rice cake is rich in nutrients, delicious and convenient to carry.
Ingredients: 150g high-gluten flour.
A suitable amount of minced meat.
One tablespoon of powdered milk.
Salt 1/4 teaspoon.
Sugar 30 grams.
1 tablespoon of egg liquid.
Yeast, 1 teaspoon.
70 grams of warm water.
15g of butter.
The term "egg water" does not have a clear meaning in Chinese, likely due to an input error or it is a specific term used in a particular field. If it is a product name, drug name, or other specialized term, please provide more context for me to understand and respond accurately.
Salad dressing.
How to make meaty bread: 1. Follow the usual process for making bread.
Knead the dough until it has expanded, cover with cling film and leave to proof for 30 minutes at 28°C.
2. Ferment to 2.5 times the size.
3. After the fermentation, flatten and divide the dough into four parts.
Proofing for 15 minutes.
4. Take a piece of dough and flatten it, then roll it from the center outwards.
5. Then, roll it up from the middle.
Make it an oval (not too long).
6. Turn over, roll it up from top to bottom and tighten as you go.
And pay attention to pulling the ends inward.
7. So that's how you can form an oval dough.
The last fermentation is conducted under the conditions of 38 degrees Celsius and a humidity of more than 85%.
Approximately 40 minutes, ferment until it doubles in size.
Apply a layer of egg wash (1:1 ratio of egg to water) to the surface.
Put it in the preheated oven, bake it at 180 degrees for about 15 minutes.
9. After baking, place it on the cooling rack and cool it down. Take one of the breads, cut it in half (not through)
10. Spread the salad dressing in the creases, then fold together and spread it over the surface as well.
11. Roll it around the meat paste, then shake off any excess.
Meat Spread Bun Rolls are the most popular among meat Spread Buns. Not only do they look more appealing, but also they usually contain a richer ingredient mix, resulting in a more fragrant flavor. Here, I will introduce you to the recipe for these delightful bun rolls, making the plain meat Spread Buns much more interesting.
Soup Dough Ingredients: 20g of high-gluten flour, 100g of water Main Dough Ingredients: 200g of high-gluten flour, 100g of low-gluten flour, 90g of milk, 55g of eggs, 30g of butter, 20g of sugar, 5g of salt, 3g of yeast.
1. Mix the ingredients in the soup base evenly and heat it gently on low heat, continuously stirring to ensure a thick consistency. Once the pudding has thickened, turn off the heat and allow it to cool before sealing with cling film and refrigerating for at least one hour.
2. Place the refrigerated soup ingredients and the main dough ingredients in the bread machine together, knead until the dough has expanded, then add the cubed butter and continue to knead until it can be pulled off with a large piece of film, then remove the dough and cover with cling film and let it rise at room temperature for 2.5 times its original size.
3. Take the fermented dough, let it out of air, and roll it into a square shape that is roughly the same size as the baking tray. Place it in the tray, then place it in the oven. Put a cup of hot water inside, and let it rise again for an additional 1.5 times its original thickness. Brush it with egg wash, and then poke some holes into the dough to release steam. Sprinkle on green onions and white sesame seeds.
Preheat the oven to 180 degrees Celsius, place it in the middle rack, and bake for 15 minutes. After baking, remove the bread from the oven and place it on a wire rack to cool slightly. Once cooled, turn the bread over and spread the salad dressing over the surface of the bread. Sprinkle generously with the meat suet and roll up the bread into a log. Once rolled, cut it into slices and brush both sides with the salad dressing and sprinkle with more meat suet before serving.
How to Choose Meat Spread Many people, when choosing meat bread, focus on whether the meat spread is tasty and fragrant. In fact, selecting the right type of meat spread is key to making a good meat bread. So, what should we pay attention to when purchasing meat spread? Experts from the Product Quality Supervision Department of the State Administration for Market Regulation suggest that consumers should pay attention to five issues when buying dried meat, meat patties, or meat spread.
1. Purchase in a large, formal mall or supermarket.
These distributors have a strict purchasing process for their products, ensuring that the quality and after-sales service of the goods they distribute are guaranteed.
2. Purchase products that bear the QS mark.
The production management specifications, the production conditions and equipment meet the requirements, products have passed the factory inspection, quality is guaranteed.
3. It is best to buy packaged jerky, bacon, and dried meats to avoid contamination from secondary sources during transportation and sale.
Additionally, when purchasing, it is important to ensure that the product packaging is sealed and undamaged.
4. Various flavors of products should have their own color. Avoid selecting products with too bright colors, and choose products made recently. At the same time, pay attention to whether the color, aroma, and taste of the product are normal and there is no molding phenomenon.
The 5th step is to determine whether the product is a jerky, a minced meat patty, a minced meat puff, or a minced meat powder puff from its ingredient list.
If the ingredient list contains starch or flour, then the product is a meat paste or meat powder puff.
It can also be judged from the surface morphology of the product. The surface of the meat strips has obvious muscle lines, while that of the meat paste is smoother.
Homemade Beef Fat: Many people find that purchased beef fat doesn't have the same aroma as they like. However, by knowing how to make homemade beef fat, you can create delicious meat fat according to your own preferences. Moreover, homemade beef fat is more reliable.
1. Processing of raw meat: Remove bones, skin, fat, tendons, and connective tissue, then cut the lean meat into strips along its fiber texture and then transversely into 3-cm-long pieces.
2. Cooking and frying dry meat: Cut the lean meat into small pieces and place it in a pot with an equal amount of water. Then, process it in three stages.
Phase One: Soak the lean meat in water until it is soft.
Then, after boiling over high heat for a while, skim off the oily foam and continue until the meat is tender.
If the meat is not thoroughly cooked and the water has dried, add an appropriate amount of water.
When using chopsticks to pick up the meat and slightly press, the meat fibers will separate themselves. Then you can add seasoning and continue to cook until the soup is almost dry.
The second stage: the frying and compression stage.
Use medium heat, stirring and pressing the meat pieces with a spatula while you stir.
Pay attention not to cook it too early or too late.
Due to overcooking, the meat chunks are not sufficiently softened and do not easily break down, resulting in low labor efficiency.
Overcooking the meat too long results in a mushy texture and can easily burn, leading to losses.
The third stage: the frying dry stage.
The fire should be small and continuous. The meat should be stirred up gently and evenly, and the color will change from grey-brown to grey-yellow, finally becoming a special aromatic yellowish meat pudding.
If you find it too troublesome to make your own meat paste by frying directly, then this article will introduce another method to use a bread maker to make meat paste, which is much more convenient.
Ingredients: 900 grams of pork hind leg meat, an appropriate amount of green onion, an appropriate amount of ginger, an appropriate amount of star anise, a suitable amount of Sichuan pepper, an appropriate amount of cooking wine, 7g of salt, 30g of brown sugar, 20g of sesame oil, 35g of salad oil, 20g of light soy sauce, 20g of dark soy sauce, and 20g of brown sugar.
1. Prepare the ingredients: 900 grams of lean meat from a hind leg, preferably without fat. 2. Cut the meat into small pieces and blanch it in boiling water, then rinse it thoroughly. 3. Place the meat in a pot with water and add spring onions, ginger, star anise, Sichuan peppercorns, red chili peppers, and bring to a boil over high heat. Add an appropriate amount of cooking wine, reduce the fire slightly, and simmer for about 40 minutes. 4. Once cooked, let the meat cool down. 5. Tear the meat into small pieces and place them in a freezer bag. Use a rolling pin to lightly crush them. 6. After crushing, place the crushed meat in a bread machine. 7. After arranging the meat inside the machine, add soy sauce, dark soy sauce, brown sugar, white sugar, salt, salad oil, sesame oil. Start the bread machine's jam function. After one cycle ends, restart the jam function.
When making minced meat, add an appropriate amount of white sesame seeds for better flavor. It's best to add the white sesame seeds later, as they might break if added too early. For the second fruit jam function, open the bread machine lid to facilitate observation of the minced meat's color. Once you think the color is perfect, close it early.
Tip: 1. After cooling, store the minced meat in a sealed airtight container to prevent it from becoming damp and spoiling.
2. Since homemade meat paste doesn't contain any additional additives, its shelf life won't be as long as that of store-bought products. So please consume it as soon as possible.
*The medical information presented in this text is for reference only.
In case of discomfort, it is recommended to seek medical attention immediately. The diagnosis and treatment should be based on clinical examinations conducted in person.