Name: Chive Pork Floss Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Jinshan Japanese Toast Powder; Some Salad dressing; 50g Pork floss; Some shallot; 100g Egg liquid; 5g yeast; 230g water; 40g butter; 80g White sugar; 8g salt

Chive Pork Floss Toast

by Shimizu Shark's Fin Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

The self-made scallion pork floss bread filling is very soft, and it tastes great when sliced or torn by hands. You have eaten your own baked pork floss bread, you certainly don't want to buy it in the supermarket. It is not difficult to bake a scallion pork floss bread. You can bake it by spreading the fillings and braiding them into braids.
Braided toast most tests the gluten of the toast flour. When the gluten is small, the braid will easily crack during the fermentation process, and it must not look good when it is baked. Use Jinshan Japanese toast flour, which uses 100% imported high-quality wheat, rich in wheat aroma, high protein content, easier to film, and good elasticity. The grinding process is 80% longer than the traditional time, so the powder is fine and the taste is very soft. I used the direct method to make toast, and it was still very soft for three days, and the mouth was soft and waxy.

Chive Pork Floss Toast

1. Prepare all kinds of ingredients first, this is the amount of 2 450g toasts for me.

2. Pour the eggs, sugar, salt, and water into the mixing bowl, then pour the Japanese-style toast powder, and pour the yeast on the flour.

3. Begin to knead the dough and add softened butter when kneading can pull out a thicker film.

4. Continue to knead to the complete stage and stop kneading, use Jinshan Japanese toast powder to quickly pull out a thinner glove film.

5. Started to ferment at room temperature and fermented to twice its original size.

6. Divide the dough into 2 equal parts.

7. Take a piece of dough and roll it out, squeeze it with salad dressing and smooth it out.

8. Sprinkle a layer of chopped chives evenly.

9. Sprinkle with a layer of pork floss, and squeeze a little salad dressing on the surface, which is more delicious and fragrant.

10. Then roll it up from the narrow side, and then flatten it with a rolling pin. The next step is easier to braid.

11. Use a knife to cut the rolled noodles into thirds, don’t cut the head, and turn the cut noodles into braids.

12. Fold the two ends of the braid underneath, put it in the toast box, spray a little water on the surface, and do two haircuts. Erfa I fermented in the oven, turned on the fermentation function, put a bowl of hot water at the bottom, fermented until the toast is eighty full.

13. This is what it looks like after the second serve.

14. Preheat the oven at 180 degrees for 10 minutes, put the toast box on the bottom of the oven, and turn at 170 degrees for 40 minutes. Pay attention to the coloring during the baking process, and cover the surface with tin foil to prevent it from baking.