Chive Pork Floss Rolls
1.
Prepare ingredients.
2.
Weigh the flour into the kneading bowl.
3.
Put in, sugar, salt, yeast, egg liquid, water, milk.
4.
Knead until the dough has a certain degree of ductility, add butter. (You can choose a chef machine or a bread machine for kneading. If you don't have either, please try to knead by hand)
5.
Knead until you can easily pull out the glove film, realign the dough, cover it with plastic wrap, and leave it in a warm place to ferment.
6.
The dough is fermented to twice its size. Dip your index finger in water and make a hole in the middle. The hole does not shrink, indicating that the dough has been developed.
7.
Put the made dough on the kneading pad to exhaust, cover with plastic wrap after exhausting, and wake up for about 15 minutes.
8.
Roll out into a half-centimeter thick square.
9.
Put it in a 28*28 non-stick baking pan.
10.
Put the baking tray in the oven, and put a pot of hot water underneath for second fermentation. Generally, the temperature is between 35°-40°C, and the secondary fermentation time is about 30-40 minutes.
11.
Take out the second-fried noodles and preheat the oven at 180 degrees.
12.
While preheating the oven, use a fork to pierce small holes in the second-baked bread dough so that it will not become swollen during baking.
13.
Wash and chop the shallots.
14.
Brush with a layer of egg mixture (use the remaining egg mixture for kneading the dough), sprinkle with sesame seeds and chives.
15.
Place the baking tray in the preheated oven, the middle and lower level.
16.
Bake up and down at 180 degrees for 15 minutes.
17.
Remember to cover the last 5 minutes with tin foil.
18.
Take out the toasted bread.
19.
Buckle it upside down on the greased paper, cut off the corners on the four sides that are not neat, and use a knife to make two cuts across the rolled side, but be sure not to cut through. It won’t crack when rolled.
20.
Brush with a layer of salad dressing and sprinkle the pork floss evenly, leaving one side without the pork floss.
21.
Take advantage of the residual heat to roll up the bread, wrap it in greased paper, tighten both sides to fix it, let it cool before opening it.
22.
Open the oil paper and cut the rolled pork floss roll.
23.
Brush the sides with salad dressing.
24.
Dip full of pork floss.
25.
The delicious chive pork floss roll is ready.
Tips:
1. The water absorption of flour is different. The amount of liquid in the recipe is only suitable for Arowana bread flour. For other flours, please add or subtract liquid according to the situation.
2. How to control fermentation? Fermentation is generally completed in about an hour and a half in a warmer place. If there is no heating in the south, the fermentation time will be a little longer.
3. Each oven has a different temper, and the temperature may be higher or lower, depending on the actual situation to increase or decrease the temperature.
4. Roll while hot. Make sure to make two cuts on the rolled end so that it will not crack. Don't rush to cut it after the roll is finished. Set the shape. Wrap the roll with greased paper and tighten on both sides is the best way.
