Barbecued Pork Bread
1.
All the materials are weighed. Put all the materials into the bread machine and start the kneading function for 20 minutes. In fact, the initial expansion is reached in 15 minutes.
2.
Then take a look at the shape, knead it into a smooth dough, knead it to complete the expansion, and pull out a thin and flexible glove film.
3.
Knead the dough and put it in the bread machine for the first fermentation to make it 1.5 times larger. Dip your fingers with flour and poke holes on the surface of the dough. If the holes do not shrink, the fermentation is complete.
4.
Take out the fermented dough and press to exhaust.
5.
Divide the dough into 10 equal parts, and cover with plastic wrap to relax for 20 minutes after rounding.
6.
Take a loose dough, roll out the bubbles on the side and pat it off, turn it over, and lay down the right amount of barbecued pork.
7.
Wrap them one by one like squeezing the buns, tighten the mouth, and then close the mouth downwards, and pack all of them on the baking tray.
8.
Lay it on a baking tray and ferment at room temperature to 1.5 times its size (in winter, put it in the oven and adjust it to the fermentation area to ferment to 1.5 times its size).
9.
Preheat the oven up and down to 175 degrees for 10 minutes.
10.
Put it into the pre-heated oven and heat it up and down at 175 degrees for 25 minutes (the temperature of each oven is different, please adjust the time and temperature according to the temper of your own oven), take it out immediately after it is out of the oven and put it on the net, and keep it sealed when it is still warm.
11.
Finished picture.
12.
Finished picture.
13.
Finished picture.
Tips:
The water absorption of flour is different, and the water absorption is different in different environments. It is recommended to reserve 10-15 grams of water (liquid) in the recipe and adjust it appropriately. (This temperature is for reference only, please follow the temperature of your own oven. Adjustment).