Chive Pork Floss Rolls
1.
Mix all the ingredients except the butter, knead until smooth, add unsalted butter, and knead until the expansion stage.
2.
Put it at room temperature for basic fermentation, about twice the original.
3.
Take out the exhaust and relax for 15 minutes.
4.
Roll the dough into the size of a baking tray, poke a small hole with a fork, and carry out the final fermentation (the final fermentation temperature is controlled between 35-38 degrees, you can put a pot of hot water in the oven, so that the temperature and humidity are both. Bread II The control of temperature and humidity in the secondary fermentation is very important, which directly determines the organization of the bread)
5.
Finally, after fermentation, sweep a layer of egg liquid and sprinkle an appropriate amount of green onion and white sesame seeds. Place it in the middle of a preheated oven at 180 degrees and let it out for about 15 minutes.
6.
Take out the toasted bread, remove the bread from the baking tray, place it on the grill and wait for the bread to cool.
7.
Put the bread on warm, about the same temperature as the palm of your hand, cut off the hard edges around the bread and make it into a square. Spread a layer of salad dressing on the side of the bread that is not brushed with egg wash, chives and white sesame seeds, and then sprinkle with pork floss. Slash, but don't cut it off! Roll up the bread tightly.
8.
Wrap it with tin foil or baking paper. After the bread is set, remove the tin foil or baking paper and cut into a length of about 5 cm (cm) of rolls. Put salad dressing on both sides of the rolls and stick the floss on both sides.
