Chive Pork Floss Rolls
1.
Let’s make the soup first. Mix the flour and water for the soup evenly
2.
Keep stirring while heating on a small fire until the texture is removed from the fire.
3.
Ingredients: high-gluten flour, low-gluten flour, eggs, salt, corn oil, milk, sugar
4.
Put all the ingredients in the main ingredient and the soup into the bread machine.
5.
Start the kneading program and knead the dough to fully expand.
6.
The dough is arranged into a ball, covered with plastic wrap and placed in a warm place for a fermentation.
7.
When the dough has doubled its size, fermentation is over
8.
Let the dough fully ventilate and wake up for about ten minutes
9.
Roll out the dough into a square sheet about the size of the baking pan
10.
Carefully move the dough into the baking tray and place it in a warm and humid place for secondary fermentation
11.
When fermenting, prepare the garnish ingredients: minced chives, beaten eggs, prepared pork floss, salad dressing, white sesame seeds
12.
Take out the dough for about 1 hour after the second bake, and use a fork to evenly pierce some small eyes.
13.
Brush with egg wash and sprinkle with white sesame seeds and chopped chives
14.
Move the baking pan into the preheated oven, and bake at 180 degrees for about 15 minutes until the surface is golden and take out.
15.
Take out the baking tray and let it cool slightly, then pour it into the greased paper and spread the salad dressing evenly
16.
Sprinkle with pork floss
17.
Carefully roll up the slices of bread. This slice of bread is soft and I can roll it up directly without the help of a rolling pin. Wrap tightly after rolling, and put it to cool and set
18.
Open after setting
19.
Slice and eat.
20.
I like the loose meat and continue to use salad dressing on both sides.
21.
Dipping Pork Floss
22.
It's done, every bite is pork floss, delicious!
Tips:
The undercut should be hot, as long as the dough is not hot, you can start the operation. The top of the upside-down noodle will be slightly moistened under the oil paper seal, which helps to soften the noodle and is not easy to crack when rolled up.
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