# Fourth Baking Contest and is Love to Eat Festival# Meat Floss Bread
1.
All the ingredients except butter are poured into the bread bucket in the order of liquid first, powdered: water-egg liquid-high powder-salt and sugar diagonally, dig a hole in the middle and put yeast in it
2.
Knead the dough for 20 minutes
3.
After kneading the dough into shape, add butter softened at room temperature, and then start the dough mixing program for about 15 minutes
4.
It may be 15 minutes or 20 minutes, but it is not necessarily. Anyway, it is necessary to check the condition of the film after a certain period of time, until the glove film can be rubbed out.
5.
During this period, you can use a silicone spatula to scrape the powder and butter on the wall of the bread bucket and quickly scrape it onto the dough (until the bucket is light and the dough is light). The kneaded dough is rounded and placed in the bread bucket for fermentation.
6.
Fermentation is done in about an hour, and it will be enough to ferment to double the size.
7.
Check the method of fermentation. After the fermentation is complete, dip your fingers in flour and poke a hole in the middle of the dough. The hole does not shrink and the surrounding area does not collapse.
8.
The fermented dough is taken out and exhausted, and the bubbles inside must be expelled
9.
The kneaded dough is very firm and delicate, without honeycomb pores
10.
Divide the kneaded dough into 6 equal parts, cover with plastic wrap and let rest for 20 minutes
11.
After setting it aside, start shaping. Take a portion of the dough and flatten it into an oval dough.
12.
Squeeze some salad dressing on the top and put some pork floss on it, and the dough rolls up from top to bottom
13.
Try to roll it up a bit tighter, and roll it into an oval shape
14.
Oval like a football, both ends and bottom should be pinched tightly to seal
15.
Make other doughs in turn, place them in a baking tray, and put them in the oven for the second fermentation
16.
Turn on the oven to ferment, remember to put a bowl of hot water underneath and close the door, and ferment to double the size in about 40-50 minutes
17.
Preheat the oven to 180 degrees, put it in the middle of the oven and bake at 170 degrees for 15 minutes. Pay attention to the coloring during this period, and cover the tin foil in the last few minutes to avoid too dark coloring
18.
After baking, when it is cold to warm, spread the salad dressing and sprinkle the pork floss on the surface. You can also use a knife to cut through the middle but don't cut it to the end, squeeze the salad dressing in the middle, and then spread the salad dressing and pork floss on the surface.
