Chive Pork Floss Rolls
1.
Garnish: whole egg liquid, chopped chives. Filling: salad dressing, pork floss
Baking: 180 degrees up and down in the middle of the fire for 15 minutes
Mix the soup ingredients and stir evenly, and stir to 65 degrees while heating, and the obvious lines can appear. After the heat is turned off, cover with plastic wrap and let cool.
2.
The post-oil method kneads all the materials of the main dough to the expansion stage
3.
The finished dough is covered with plastic wrap and fermented to 2 times its size.
4.
Take out the fermented dough and roll it directly into large square pieces.
5.
Move the noodles to a baking tray, cover with plastic wrap, and leave for about 45 minutes. Brush the whole egg mixture, sprinkle cooked sesame and chives into the middle of the preheated oven (the specific fermentation depends on the indoor temperature and humidity, 2 times the size) That is, you can touch the dough with your fingers, and the pressed fingerprints will not bounce, that is, fermentation is completed, depending on the size of the plastic surgery, it takes about an hour).
6.
Dry the baked bread dough until it is not hot, turn it over and spread it with salad dressing and pork floss and roll it up.
7.
The rolled roll is slightly fixed and allowed to cool to make it shape (it can be wound with a rope, but not too tight, as there will be traces that will affect the appearance).
8.
Wait for the bread to dry, slice it and eat it.
Tips:
* The main enemy of making bread rolls is that the surface of the bread cracks or breaks directly and cannot be rolled up. Therefore, the formula of the dough is very important. The soup dough will be softer and easier to roll up. In addition, the baking temperature and time are very important, and the timing should be grasped. Well, even if you want to bake the bread, you can't overdo it so that the surface of the bread is hard.
