一、肉松卷怎么做
原料:高筋面粉250g肉松適量、沙拉醬適量、牛奶130g、鹽3g、白糖30g、雞蛋液30g、酵母3g、黃油20g、火腿適量、芝麻適量。做法:1、鹽,白糖,雞蛋液,牛奶,高筋面粉,酵母放入面包桶啟動和面程序揉成光滑的面團。2、加入黃油揉出手套膜。3、和好的面團放入容器中蓋保鮮膜醒發。4、醒發好的面團用食指沾面粉戳一個洞不回縮即可。5、醒發好的面團揉勻排氣,搟成薄餅放在烤盤里,用叉子扎上眼兒二次醒發半小時。6、刷上雞蛋液,撒上火腿丁和芝麻,愛吃蔥的撒上香蔥。7、烤箱提前預熱上下火180°烤十五分鐘。8、烤好的面包餅刷上一層沙拉醬撒上肉松卷起來,定型后切段,每段切面抹上沙拉醬沾滿肉松即可食用。如果覺得自己做肉松卷麻煩,也可以買市面上現成的,有需要的話,可以先來了解一下肉松卷十大品牌。
二、肉松卷里面透明的醬是什么
肉(rou)松(song)(song)(song)(song)卷(juan)(juan)里面(mian)的(de)一(yi)層透明的(de)醬可以說是(shi)它的(de)靈魂,很多人愛吃(chi)(chi)肉(rou)松(song)(song)(song)(song)卷(juan)(juan)就(jiu)是(shi)因為這層醬,據了解,肉(rou)松(song)(song)(song)(song)卷(juan)(juan)的(de)醬有多種,不同(tong)(tong)配方使用(yong)的(de)醬可能有所(suo)不同(tong)(tong),一(yi)般都是(shi)沙拉(la)(la)醬,松(song)(song)(song)(song)軟的(de)肉(rou)松(song)(song)(song)(song)卷(juan)(juan),配上(shang)(shang)醇滑的(de)沙拉(la)(la)醬,口(kou)(kou)感(gan)(gan)相得益彰(zhang),一(yi)層美味(wei)的(de)沙拉(la)(la)醬能讓整個肉(rou)松(song)(song)(song)(song)卷(juan)(juan)的(de)口(kou)(kou)感(gan)(gan)更上(shang)(shang)一(yi)層樓。肉(rou)松(song)(song)(song)(song)卷(juan)(juan)常用(yong)的(de)沙拉(la)(la)醬有原味(wei)沙拉(la)(la)醬和香甜味(wei)的(de)沙拉(la)(la)醬兩種,味(wei)道(dao)方面(mian)略(lve)有不同(tong)(tong):1、原味(wei)沙拉(la)(la)醬口(kou)(kou)感(gan)(gan)會(hui)比較淡一(yi)些,稍微(wei)發(fa)酸,這樣(yang)配上(shang)(shang)肉(rou)松(song)(song)(song)(song),吃(chi)(chi)起來味(wei)道(dao)也比較好吃(chi)(chi)。2、香甜味(wei)的(de)沙拉(la)(la)醬口(kou)(kou)感(gan)(gan)方面(mian)要濃(nong)一(yi)些,更具風味(wei),尤其是(shi)奶香味(wei)比較重,口(kou)(kou)感(gan)(gan)也是(shi)相當不錯的(de)。
三、肉松卷常溫下可以放幾天
一(yi)般(ban)來(lai)說,肉(rou)松卷(juan)在常溫(wen)下放置于通風干燥處(chu),可(ke)以(yi)(yi)保存10到15天(tian)左右(you),具體保存時間(jian)根據環境(jing)溫(wen)度(du)等有所不同(tong)。為(wei)了保證口感和健康,建議開(kai)封后(hou)盡(jin)快食用完(wan)畢,以(yi)(yi)免過期(qi)變(bian)質。另外,外面購買的現成的肉(rou)松卷(juan),制作過程中會添加適(shi)量(liang)防腐(fu)劑,保質期(qi)會長一(yi)些,具體要看包裝上的保質時間(jian)。
四、肉松卷熱量是多少
相(xiang)較(jiao)于普通食物(wu),海苔肉(rou)(rou)松卷稱得上(shang)是高(gao)熱(re)量(liang)食物(wu)了。海苔肉(rou)(rou)松卷由海苔、肉(rou)(rou)松為主(zhu)要(yao)原料(liao),添(tian)加砂糖、雞蛋(dan)等食材制成(cheng),整體來說熱(re)量(liang)較(jiao)高(gao),大概在(zai)400~500大卡每100g左(zuo)右,具體熱(re)量(liang)要(yao)看海苔肉(rou)(rou)松卷的(de)原料(liao)配比。
五、肉松卷為什么會卷裂
1、底(di)火(huo)重(zhong)了(le)(le),烤(kao)(kao)的(de)(de)太干,面團(tuan)(tuan)發酵過(guo)度(du)(du),卷(juan)(juan)(juan)(juan)的(de)(de)時(shi)(shi)候(hou)就(jiu)(jiu)會(hui)裂開(kai)。2、卷(juan)(juan)(juan)(juan)的(de)(de)時(shi)(shi)候(hou)用力過(guo)重(zhong),也會(hui)導(dao)致卷(juan)(juan)(juan)(juan)裂。3、烤(kao)(kao)好的(de)(de)肉(rou)松(song)(song)(song)(song)卷(juan)(juan)(juan)(juan)不(bu)夠(gou)軟,卷(juan)(juan)(juan)(juan)起來非(fei)常(chang)容(rong)易開(kai)裂。4、原料(liao)配(pei)方(fang)不(bu)合適。在家(jia)制作肉(rou)松(song)(song)(song)(song)卷(juan)(juan)(juan)(juan)的(de)(de)時(shi)(shi)候(hou),如果不(bu)想肉(rou)松(song)(song)(song)(song)卷(juan)(juan)(juan)(juan)一卷(juan)(juan)(juan)(juan)就(jiu)(jiu)裂的(de)(de)話,主要(yao)注意以(yi)(yi)下(xia)幾(ji)點:1、肉(rou)松(song)(song)(song)(song)卷(juan)(juan)(juan)(juan)面包(bao)(bao)體要(yao)烤(kao)(kao)好,如果發酵過(guo)度(du)(du),面包(bao)(bao)組織粗糙(cao)缺乏彈性(xing),當然就(jiu)(jiu)卷(juan)(juan)(juan)(juan)不(bu)起來了(le)(le)。2、肉(rou)松(song)(song)(song)(song)卷(juan)(juan)(juan)(juan)烘烤(kao)(kao)時(shi)(shi)間不(bu)要(yao)太長,烤(kao)(kao)太硬(ying)卷(juan)(juan)(juan)(juan)的(de)(de)時(shi)(shi)候(hou)容(rong)易裂。180度(du)(du),中層,10-12分鐘(zhong)足夠(gou)了(le)(le)。3、出爐(lu)后稍(shao)晾(liang)晾(liang),表面噴少(shao)許水(shui)(shui),用保鮮(xian)膜蓋上,可以(yi)(yi)保持表皮柔軟,不(bu)易開(kai)裂。4、肉(rou)松(song)(song)(song)(song)卷(juan)(juan)(juan)(juan)冷卻至手(shou)溫(wen)時(shi)(shi)即可卷(juan)(juan)(juan)(juan)起,太涼了(le)(le)卷(juan)(juan)(juan)(juan)會(hui)容(rong)易裂。5、卷(juan)(juan)(juan)(juan)的(de)(de)時(shi)(shi)候(hou)在起始位置輕輕劃兩(liang)刀(dao)會(hui)比較(jiao)好卷(juan)(juan)(juan)(juan),但千萬別劃斷。6、揉面的(de)(de)時(shi)(shi)候(hou)不(bu)要(yao)直接揉,先將(jiang)一小(xiao)部分面粉用開(kai)水(shui)(shui)燙熟,燙熟后再加入(ru)其它材料(liao)揉成團(tuan)(tuan),用這種方(fang)法(fa)能夠(gou)提高持水(shui)(shui)量,讓做(zuo)成的(de)(de)肉(rou)松(song)(song)(song)(song)卷(juan)(juan)(juan)(juan)更柔軟。7、控(kong)制好肉(rou)松(song)(song)(song)(song)卷(juan)(juan)(juan)(juan)烘烤(kao)(kao)的(de)(de)時(shi)(shi)間和溫(wen)度(du)(du),這一點由(you)于各家(jia)的(de)(de)烤(kao)(kao)箱不(bu)同,需要(yao)自己(ji)進行試驗(yan)。