# Fourth Baking Contest and is Love to Eat Festival# Pork Floss Cheese Salad Bread
1.
Put the water in the bread machine first, then add the yeast, and mix well to help the yeast dissolve.
2.
Put the other parts of the dough into the bread machine, and put the salt and sugar in the opposite corners of the bread machine.
3.
Start the bread machine and dough function.
4.
The dough is in the expanded state~ (this process is about 3.40 minutes, mainly depends on the state of the dough, not the time)
5.
Round the dough, put it in the bread machine, cover it with a damp towel or plastic wrap, and start the fermentation function.
6.
When the dough reaches 2.5 times the size of the original dough, the fermentation is over. (Fermentation depends on the status, don’t ask me how long the fermentation time is, just send it to 2.5 times the size)
7.
Take out the dough and roll it out with a rolling pin.
8.
Divide the dough equally into eight portions. Knead round and cover with plastic wrap and let stand for 15 minutes.
9.
Flatten the rested dough, roll it into an oval shape, put the pork floss and squeeze the salad dressing. Slowly squeeze the mouth tightly, remember not to get the salad dressing on the dough, otherwise the mouth will not be tightly squeezed.
10.
Put it in a bread tray with the mouth facing down. If you don't have a tray, you can also put it directly into a baking tray lined with greased paper. And put it into the oven to start the oven fermentation gear. Put a cup of hot water in the oven to maintain humidity.
11.
The dough can be fermented to twice its size, and a layer of egg liquid is brushed on the surface of the bread. (Don’t ask me how long the fermentation time is, it depends on the state, double the size, the fermentation will be slow in cold weather, the fermentation will be faster in hot weather, don’t look at the time)
12.
Put some egg mixture in the chives and mix.
13.
Sprinkle the chives evenly on the surface of the bread.
14.
Then squeeze the tomato sauce, salad dressing, and sprinkle with shredded mozzarella cheese. Put it in the middle of the preheated oven, 180 degrees for 20 minutes. The surface is colored with tin foil on the back cover.
15.
Take it out of the oven and let it cool. If you have a paper tray, remember to take it out and let it cool as shown in the picture.
16.
Take a look at the internal organization~ The drawing is great.
17.
Finished picture
Tips:
If you have any questions about making my recipe, you can add me to WeChat: tingting0451392 to communicate together~
The shopkeeper smashed thoughts: 1. Because the water absorption capacity of each brand of flour is different, do not pour water in the dough all at once, leave about ten grams of water, and consider whether to continue adding it depending on the humidity of the dough~ 2. Make a meal bag, There is no need to deliberately pay attention to the so-called "glove film" when kneading the dough, as long as the dough is kneaded in place, the dough is not easy to break, and the surface of the crack is jagged. 3. Fermentation must learn to look at the status, as long as it is 2.5 times as big as it is ~ different weather, fermentation time is different, cold weather fermentation slow, hot weather fermentation fast. Therefore, the fermentation time cannot be generalized. 4. The exhaust of the fermented dough must be in place. Otherwise, the bread made will have holes, poor internal organization and other problems. -5. If you don't have mozzarella cheese, you can just leave it on and the taste is good.
