#aca Fourth Session Baking Contest# Making Pornographic Net-grained Pork Floss Salad Buns
1.
Prepare all the ingredients;
2.
Mix and knead dough ingredients except butter to form a smooth dough;
3.
Add butter and knead to the expansion stage;
4.
No need to knead out the glove film, just the expansion stage;
5.
After kneading the dough, cover it with plastic wrap and ferment in a warm place by 2 to 2.5 times the size;
6.
Take out the dough and vent it. Divide the dough into four parts. One part weighs 100 grams and the remaining three parts have the same weight. After rounding, cover with plastic wrap and relax for 15 to 20 minutes;
7.
Cut the oil paper into 22 cm large round pieces;
8.
After the relaxation is complete, sprinkle a little hand powder on the chopping board, and roll 3 identical dough pieces into 20 cm large round pieces in stages;
9.
Place a large round piece on greased paper, sprinkle a layer of pork floss and sesame seeds, and finally top with salad dressing, leaving a centimeter of space on the side;
10.
Cover the second slice, sprinkle another layer of pork floss, sesame and salad dressing, and cover the third slice;
11.
Roll out the reserved 95 grams of dough into a tongue shape;
12.
Use a netting knife to cut from bottom to top to form a net and pull it apart;
13.
Lay the opened net on the top layer;
14.
Lift up the oily paper and place it in the round mold, cover it with plastic wrap, and ferment it to 2 times the size for the second time;
15.
After fermentation, the surface is brushed with a layer of egg liquid and sprinkled with sesame seeds;
16.
Put it into the middle layer of the preheated 170 degree oven, and heat up and down for 20 to 25 minutes (the tin foil is added during the baking process), until the surface is golden brown;
17.
Finished picture
18.
Fragrant noodles
Tips:
I used pork floss and salad for the filling of this bread. Its practical blueberry sauce, peanut butter, tahini sauce, red bean paste, jujube puree or something like dried grapes, coconut, walnuts, etc. taste good, depending on personal preference. Another thing is to develop a good habit of reserving liquid to prevent the dough from being too soft. Finally, I want to remind you that the temperature of the oven can be adjusted according to the habits of your own oven.
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