Chive Pork Floss Bread
1.
Prepare the ingredients, wash the scallions, dry them, and chop them. You can choose the floss according to your own taste. The butter should be softened at room temperature in advance. This bread uses the post-oil method, so that the glove film is easier to come out.
2.
Put the ingredients in the kneading bucket and mix well. The mixed ingredients are easier to mix evenly and can also protect the machine. Remember to separate the salt and yeast to prevent the yeast from failing.
3.
Put the kneading bucket on the cook machine, screw it tightly, start kneading at level 2 for 5 minutes, turn to level 3 and knead for 3 minutes, take it out to check the state, knead out the state of the thick film, and proceed to the next step.
4.
Add butter softened at room temperature, mix well until the butter is absorbed at level 1, then knead at level 3 for about 5 minutes. You can see that the dough is all stirred up and beat the kneading tank, and the gluten of the noodles is up. You can check the dough at this time.
5.
The transparent thin glove film can be easily pulled out, and the edge of the finger is smooth. Kneading to the expansion stage is the key to the softness of the one-time fermented bread. Don't be lazy in this step!
6.
Put the noodles round into a large clean basin, leave it in a warm place and ferment to twice the size, poke a hole in the powder with your fingers and no obvious retraction.
7.
After gently venting the dough, divide it into 3 equal parts.
8.
Take one portion and roll the dough into a 30cm long tongue shape.
9.
Roll it up gently, and cover it with plastic wrap and let it rest for 10 minutes when it's all done.
10.
Then, roll the newly rolled dough into a 40cm long tongue shape. Spread salad dressing on the dough, sprinkle with chopped green onion and pork floss, and roll it up.
11.
Put it into the mold with its mouth down. I used a 450g toast mold made by Xuechu.
12.
Put the dough in a warm place and ferment to a full mold, preheat the oven 180 degrees in advance, use scissors to cut a small opening on the top of the dough, and brush with a layer of egg liquid.
13.
Put it in the middle and lower part of the oven and bake for about 35 minutes before it is out. Remember to cover with tin foil in the middle to prevent heavy coloring. Lie down from the oven and let it cool off the mold, you can start, look at it, super soft and brushed!
14.
The delicious brushed chive floss bread is ready
Tips:
[Tips for greedy cats]
1. When kneading the dough, the liquid material is best refrigerated or frozen. Low-temperature kneading can prevent the dough from fermenting during kneading. Use a chef's machine to knead the dough. It is best to tie an ice pack to the kneading bucket to cool down.
2. The temperature of the baked toast should not be too low, the explosive power of the low-temperature dough is not strong, the bottom of the baked toast is easy to deposit, and the taste is not good!
