Crisp and Fragrant-pork Floss Rolls with Salad Sauce
1.
Pour the ingredients except butter, pork floss, and salad sauce into the bread machine and activate the kneading function for 20 minutes.
2.
Add butter after 20 minutes and start the kneading function again for 30 minutes.
3.
When the dough is mixed until the membrane can be pulled out, the first fermentation can be carried out, which takes about 40 minutes to an hour.
4.
It is enough to ferment the dough to twice the size of the original dough. Take out the dough and vent it.
5.
Round the dough and cover it with plastic wrap for 20 minutes.
6.
Roll the proofed dough into a rectangular shape.
7.
Spread a thin layer of salad sauce on the top, and then evenly sprinkle the pork floss.
8.
Roll into long strips, and the middle should be tight, otherwise the final fermented rolls will become loose, which will affect the appearance and taste.
9.
Cut the long strips into 11 equal portions, dip the bottom in dry flour, and place them in a bread paper tray.
10.
Put it in the oven for final fermentation, about 45 minutes to 1 hour.
11.
The fermented dough has grown up.
12.
Put the salad dressing sticks on the surface of the dough to decorate. You don't need to do this.
13.
Preheat the oven to 180 degrees and bake for 18 minutes.
14.
Preheat the oven to 180 degrees and bake for 18 minutes.
Tips:
The roll must be tight, otherwise it will be loose and unsightly after the final fermentation, which will also affect the taste.
Do not use too much pork floss and salad sauce, otherwise it will overflow and the dough will be hard to roll.
This bread roll does not have the egg wash, and the color does not have that layer of gloss. This is what everyone likes. It may look better if you don't use the salad sauce bar instead of the egg wash.
