1. Pour high-gluten flour (soup) and water into a non-stick pan and stir evenly. Heat over medium and small heat.
2. Stir while heating to prevent the heat from getting too big. Heat until the batter is thick, turn off the heat when there will be lines when stirring, and let it cool naturally.
3. Add the main dough ingredients to the butter and the cooled soup, put them in the bread machine and mix them into a dough (the first mixing program of my bread machine kneaded for 7 minutes). Reserve 5-10 grams of milk and add it according to the dryness and wetness of the dough.
4. Add the softened butter and start a kneading process again until it is fully extended (the full kneading process of my bread machine is 28 minutes).
5. After the mixing is complete, use scissors to cut out a small dough to check the film. You can pull out a relatively strong glove film. Even if it breaks, the crack is smooth and no jagged. Then close the lid and start to ferment.
6. When the dough is fermented to about twice as large, dip your index finger into the flour and poke a hole, and it is enough not to retract or to retract slowly.
7. After the fermented dough is taken out and pressed and exhausted, it is divided into 3 equal parts, and the dough is rounded, covered with a fresh-keeping cover, and left to rest for 15 minutes.
8. After the dough is relaxed, take out a dough and roll it into a beef tongue shape with a rolling pin.
9. Turn it over and roll it up again.
10. Complete three doughs in sequence. After rolling, cover with a fresh-keeping lid and let it rest for 15 minutes.
11. In a small bowl, mix the pork floss and the salad dressing well. The salad dressing is to make the pork floss a little moist and not too dry to eat. The meat floss is more casual, and if you like meat floss, put more.
12. After the relaxation is complete, take out a dough, close it down, and roll it out again into a tongue shape.
13. Turn it over and spread the pork floss
14. Then roll it up again, with the mouth down, and put it in a toast mold. Complete the three volumes in sequence.
15. The toast box is placed in a warm and humid place for the second fermentation. You can bake it when it's 8-9 minutes full.
16. Preheat the oven in advance, fire up and down 180 degrees, bake for 35 minutes. Pay attention to the color of the top of the bread during the baking process, and cover it with tin foil immediately after coloring to prevent over-baking. After the toast is baked, brush a layer of melted butter while it is hot, to brighten it and prevent the surface of the bread from drying out (you don't need to brush it).
Tips:1. This is modified from teacher Sisi's formula. The original formula contains 40 grams of light cream and 10 grams of butter. I did not have light cream. I replaced it with the same amount of milk and added 15g of butter.
2. Different brands of flour have different water absorption properties, and milk and water have different water absorption properties. The last bit of liquid will increase or decrease depending on the dryness and wetness of the dough.
3. Please adjust the temperature and time according to your own oven.
