Chive Pork Floss Rolls

Chive Pork Floss Rolls

1. All the bread ingredients except butter are put together and kneaded into a smooth dough, and then put in the butter to knead until the expansion stage for the first fermentation. The fermented dough is taken out and exhausted, and the plastic wrap is covered to relax for 15 minutes

2. Then roll it into a rectangle similar to the baking pan, put it in the baking pan and ferment it to double its size.

3. Gently pierce small holes with a fork on the fermented dough, brush with egg wash, and chop the chives

4. 4. Sprinkle with chopped green onions and white sesame seeds, preheat the oven at 210 degrees and bake for 10 minutes, then take it out and let it cool and cut it out around it while it is warm. When baking, be sure to cover the middle with tin foil

5. Turn it over and spread it with salad dressing, then spread a layer of pork floss

6. Make a few more cuts on the bread near the rolled end, and be sure not to cut it. It is best to spread it on greased paper and roll it up easily. For filming, I didn’t use greased paper.

7. Wrap the rolled rolls tightly with plastic wrap and set them for 1 hour. Then cut off the edges and divide them into three evenly.

8. Spread salad dressing on both ends of the cut rolls, then dip them in the floss

Tips:

1. It is best not to use the direct method for the recipe. The bread I baked with the 65-degree soup method is softer, and it is not easy to break during the rolling process;
2. Baking temperature and time are very important, that is, to bake the bread, but not too big to make the surface of the bread dry and hard. Bake at high fire speed, the dough will expand greatly in a short time, and the internal structure and bottom surface will be softer than those baked at medium heat;
3. Be sure to start rolling the bread when it is warm;
4. When rolling, the bread is covered with greased paper, which makes it easier to roll up. After the roll is finished, use plastic wrap to wrap it tightly;
5. Do not cut the bread with a few more strokes near the rolled end, which makes it easier to roll.