Ham and Pork Floss Bun

Name: Ham and Pork Floss Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 280g High-gluten flour; 30g butter; 4g Dry yeast; 40g Whole egg liquid; 140g Plain Water; Some Pork floss; Some Ham sausage; Some Sweet Salad Dressing; 45g Caster sugar; 1g salt

by Merlot

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The food I made this time is ham sausage and meat floss bread, because children have no resistance to ham sausage, so the bread is made according to the children’s taste. Just a few days ago, some meat floss was made, so this time the ham sausage I changed the shape of the bread, and the ingredients are more abundant. It is especially good for breakfast. It is nutritious and healthy with milk and soy milk or juice. Dear friends, try it! "

Ham and Pork Floss Bun

1. Put all the ingredients except butter into the bread machine in the order of liquid first, then flour, and start a kneading program.

2. After a kneading procedure is over, put in softened butter, and then start a kneading procedure. At this time, the expansion stage has been reached, and the basic fermentation is carried out.

3. Fermented to twice its original size.

4. Take out the exhaust, divide into 9 equal parts, knead the circle, cover with plastic wrap and relax for 15 minutes.

5. Take a piece of dough, roll it into an oval shape, and put in a section of ham sausage prepared in advance.

6. Pinch the left and right sides tightly and arrange them into an olive shape. Make the other dough in the same way and place it on the grill covered with greased paper.

7. Put it in a warm place for secondary fermentation, and brush a layer of whole egg liquid after fermentation.

8. Put it into the middle layer of the preheated oven, heat the upper and lower pipes at the same time, 170 degrees, 20 minutes.

9. Bake until the surface is golden brown, squeeze the salad dressing on top of the oven, spread a little pork floss and serve.

10. Finished picture.

Tips:
Please adjust the temperature according to the temperament of your own oven; the water absorption of flour is different, you can reserve 10 grams of water first; the water can be replaced with the same amount of milk.