Chive Pork Floss Bread
by One meter sunshine 612
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Materials are ready.
2. Put all the ingredients except butter in the bread bucket. Start a dough-making program. Add butter again, and start a dough mixing program. Knead to the expansion stage where the film can be pulled out.
3. Fermented at room temperature to 2.5 times the size. Exhaust the air from the fermented dough, divide into six portions, knead into small round dough, cover with plastic wrap and relax for 15 minutes.
4. Take a loose dough and roll it out into an oval shape with a rolling pin.
5. Then put an appropriate amount of pork floss on top. Try to put it in the middle.
6. Roll up the oval from top to bottom.
7. After the roll is finished, tighten the mouth and put it down.
8. Put it in the baking tray and carry out the second fermentation (just make it twice as big as the original)
9. Take it out after fermentation, and brush a layer of whole egg liquid on the surface.
10. Put the salad dressing in a piping bag, cut a small opening, and squeeze it on the bread.
11. Put the ketchup into the piping bag and squeeze it on the bread.
12. Sprinkle with chopped green onions.
13. Put it in the preheated oven, in the middle of the oven, and heat up and down at 170° for 15 minutes.
14. You can eat several in one breath😊
Tips:The second fermentation is best placed in the oven. Put a bowl of hot water under the bakeware.
In the middle of the oven, heat up and down at 170° for 15 minutes, and the surface will be golden.
The temperature of each oven is different. The temperature given is for reference only.
