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.