Chive Pork Floss Rolls

by Meimeijia's Kitchen

4.9 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

Fresh and delicious, the green onion rolls are my favorite bread. Every time I go to the supermarket, I go straight to him. I have never dared to try it because this bread tastes too good. It's soft, I have no confidence in myself!
That's how people are. The more you like things, the more you care about things, but they won't do it easily. . .
In the past few days, I went to the supermarket and watched this bread secretly. Taking advantage of the time on the weekend, I finally started!
The bread has not yet come out of the oven, and the strong scent of green onions has overflowed the entire room.
The bread that has just been baked is soft and fragrant. Zaizai is very eager to eat while asking: Mom, is this bread bought?
A really delicious bread, worth trying! "

Chive Pork Floss Rolls

1. Pour 20 grams of flour and 100 grams of milk into a pot, mix well, and simmer on low heat. Boil into a thick batter for the soup dough, refrigerate for half an hour and set aside

2. Put the chilled soup into the bread machine

3. All ingredients except butter are put into the bread machine, the kneading stall works a program, puts the butter, and starts the dough stall

4. After the dough stall has worked for a program, the dough is ready

5. The fermented dough is exhausted

6. Roll into pieces

7. Put it on the baking tray and pull the corners with your hands

8. Put it in the oven, put a bowl of water in the ground, close the oven door and perform a second shot

9. About forty minutes later, the second round is over, sprinkle ham and chives

10. Put it in a preheated oven at 180 degrees and bake at 180 degrees for 20 minutes

11. Bake out, turn it over, put on salad dressing

12. Roll it up and wrap it in oil paper to help shape it

13. After cooling, cut into sections, put salad dressing on the side, and paste the pork floss.

Tips:

1. Pull the dough with your hands during plastic surgery to make the shape more beautiful.
2. Roll it up while it's hot.

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