Bacon Floss Shredded Bun
by Line line 3896
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Medium seed: 175g of high-powder, 115g of milk, 1g of yeast, 5g of sugar, and evenly, put it in the refrigerator (4 degrees) and ferment for 17 hours overnight
2. Main dough: 75g high powder, 2.5g salt, 20g sugar, 6g milk powder, 40g milk, 35g whole egg liquid, 2g yeast. Tear the middle seed into small pieces, and mix with the ingredients of the main dough except the butter.
3. After the dough is smooth, add 20g of butter and knead until the dough can be pulled out of the glove film. Cover with plastic wrap and leave to ferment in a warm place.
4. Prepare the stuffing: 2 slices of bacon, 40g pork floss, 30g chives, salad dressing. Increase or decrease according to your own preferences.
5. The dough will grow to 1.5 times, and the dough will not collapse or deform when you poke it.
6. Roll the dough into a large rectangular piece. About 40*35, brush a thin layer of salad dressing, sprinkle with chopped chives and bacon.
7. Sprinkle the pork floss and cut into small square slices about 3 cm with a hob.
8. Place the paper mold in the center, weigh and adjust the size.
9. Cover with plastic wrap and ferment.
10. Preheat the oven to 175° in the upper and lower fire, and bake for about 18 to 20 minutes. Pay attention to stamping tin foil after coloring.
11. A small loaf of bread is very convenient for children to hold.
12. It can also be made into shredded toast.
