#aca烤明星大赛# Scallion Fragrant Pork Floss Shredded Bread
1.
All materials are ready
2.
Put whipped cream, milk, sugar, and salt into the inner bucket of the bread machine, and then pour the flour
3.
The yeast is melted with 10 grams of warm water and set aside
4.
After mixing these materials into a relatively moist dough using the kneading procedure of the bread machine, pour the yeast liquid into it
5.
Pour in sunflower oil, you can also use corn oil or soybean oil that doesn’t taste much
6.
Continue to knead the dough, when the dough can pull out the slightly transparent film, the kneading is over
7.
Round the dough, put it in a bucket, cover with a damp cloth, and use the "fermentation" program of the bread machine for basic fermentation
8.
When the dough is 2.5 times its original size, dip your fingers in the flour and poke a hole in the top of the dough without collapsing or shrinking, and fermentation is successful. The collapse means that it is getting bigger, and the retraction means the fermentation is not in place
9.
Take out the dough, place it on a kneading mat, vent and knead it round, cover with plastic wrap and relax for 10 minutes, so that it will be easy to roll out later
10.
Roll out the dough into a thin sheet with a thickness of about 5 mm, and apply a layer of sunflower oil on it (not included)
11.
Sprinkle a layer of homemade pork floss, then spread the chives evenly on the dough
12.
Use a scraper to cut the whole dough into pieces, the size is about the same as the width of the mold
13.
Stack these dough pieces and cut them crosswise
14.
Place the sliced noodles in a 2-pound non-stick toast mold, then sprinkle the floss and chives on the surface when slicing them, and place them in a warm and humid place for secondary fermentation
15.
When the dough is twice the original size, the oven starts to preheat, 190 degrees
16.
Put it into the middle layer of the preheated oven, 190 degrees, up and down, about 25 minutes
17.
After being out of the oven, it can be demoulded immediately, and the bag can be sealed and stored when it is aired on the drying rack to hand temperature
18.
Looks good, well-defined
19.
It's very enjoyable to eat it
Tips:
To make this kind of fancy bread, the dough can be kneaded to the expansion stage, and you don’t have to pursue the "glove film";
2. After the yeast is melted with warm water, put it in the dough, which can make the dough more evenly fermented, and at the same time, it will not cause the dough to ferment prematurely due to the early addition of yeast;
3. The amount of pork floss and chives can be adjusted, chives only use the green onion leaves, which are beautiful and delicious;
Please adjust the baking time and temperature according to your own oven.
