Beef and vegetable bread recipe

I always envy other people’s tables full of delicious food. So, here I will show you how to make beef and vegetable bread.

1. Raw materials: bread ingredients: 300 grams of high-gluten flour, one egg about 60 grams, 80 grams of tangzhong, 20 grams of milk powder, 30 grams of fine sugar, 5 grams of salt, 5 grams of active dry yeast, 80ml of cold water, and 30 grams of butter.

2.1 Use the back-oil method to knead the dough; except for the butter, mix the flour, eggs, tangzhong, milk powder, sugar, salt, dry yeast, cold water, etc. Figure (3-4)

3.2 Filling: 200g braised beef, 80g yellow and red bell peppers, 30g purple cabbage, 30g green peas, 20g green onions, 10g garlic, 20g Australian Frittata cheese powder, 30g fresh cream, 15g cooking oil, a little salt and black pepper; garnish: half an egg, a little cheese, a little crushed black pepper.

4.12121Cut the butter into small pieces. Figure (5-6)

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7. Knead the dough until it is firm and has some initial elasticity, then add the chopped butter and continue kneading.

8. After the butter and dough are fully blended, the dough is soft enough to pull out delicate fascia, which is the complete stage in the jargon.

9. Next, start keeping warm for basic fermentation. Figures (9-10)

10.1 While the dough is fermenting, prepare the filling. Chop the beef and set aside. Chop the bell pepper, purple cabbage, onion and garlic and set aside.

11.2......

12.1 Add fresh cream and stir-fry briefly, then add minced beef, bell pepper, purple cabbage, green peas and other ingredients and continue stir-frying.

13.2 Heat a wok and add cooking oil, stir-fry garlic and chopped green onion until fragrant.

14. Stir-fry well and season with salt and pepper.

15. After serving, stir in cheese and set aside.

16.1 Press to release air and knead the dough.

17.2 Take out the dough that has fermented to two and a half times its original size.

18. Divide into three even pieces.

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

21.2 Use a rolling pin to roll each piece of dough into an oval shape.

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

23. Then roll it up from front to back.

24. Put the thick dough into the mold.

25. Make the remaining two doughs into the same rolls one by one and arrange them neatly and put them into the mold.

26. After the bread dough in the mold is made, keep it warm and start the second sugar fermentation.

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29. Apply egg liquid.

30. Use a disposable baking bag to evenly squeeze a little soft cheese on the surface of the bread, sprinkle with crushed black pepper and then put it into the oven to bake.

31. Preheat the oven in advance, adjust the upper heat to 165 degrees and the lower heat to 170 degrees when baking, place the baking tray on the lower middle rack, and bake for about 35 minutes. If the color of the bread changes too quickly, turn off the upper heat temporarily. If the color is too light, increase the temperature of the upper heat and continue baking until cooked. It also depends on the size of the oven used. I use a 35-liter ACA brand oven for your reference.

32. After baking, pour the bread into the mold while it is still hot and place it on the grill to dry. When the bread is still warm, put it into a plastic bag and store it. This way, the bread can be stored for 3-5 days without drying out.

Today I’m going to introduce to you the beef and vegetable bread that I’ve collected for many years. I hope it will be welcomed and liked by you. If you’re interested, please follow my method to try making it.