#aca烤明星大赛# Meat Floss Bread
1.
Put all the ingredients together except butter and knead until the gluten is extended and the surface is smooth
2.
After adding butter and kneading to the expansion stage, enter the fermentation tank for basic fermentation
3.
After the basic fermentation is over, take out the dough, divide into 60g/piece, and relax for 15 minutes after rounding
4.
Roll the loosened dough into an oval shape, turn it over and thin the bottom edge, and roll it into an olive shape from top to bottom
5.
Arrange the dough on the baking tray and send it to the fermentation tank for final fermentation
6.
At the end of fermentation, brush the egg liquid on the surface, put it in a preheated 180℃ oven, middle layer, upper and lower heat, 15 minutes
7.
After the bread is out of the oven, move it to the grill and let cool
8.
Cut an opening in the middle of the bread, don’t cut the bottom, and put salad dressing on the cut surface
9.
Spread salad dressing on the surface of the bread and dip it with spicy pork floss
