Homemade Pork Floss Bread
1.
Cut the pork tenderloin (pork hind leg is recommended for those who prefer a hint of non-fine fluffy texture).
2.
Add appropriate amount of water and ginger slices to the cast iron pot. After boiling, put the meat pieces flying over the water, and add the Huadiao wine. Turn the heat to a low heat and cook until the pork is loosened by pressing with chopsticks. Remove, filter and let cool.
3.
Put the cold meat pieces into a large fresh-keeping bag, and use a rolling pin to beat and crush the meat pieces.
4.
Put the shredded pork into the inner bucket of the bread machine, add all the seasonings, and mix well.
5.
Select the 17th "jam function" of the bread machine to start making pork floss. (My bread machine jam function program is 1 hour and 20 minutes.)
6.
After a program is over, if the coloring and dry humidity of the meat floss are not satisfied, you can continue to open the second jam program until the meat floss is relatively dry and fluffy and it can be out of the oven (I have 25 minutes left for the second level, and the meat floss is made. Each style The firepower of the bread machine is different, please adjust the time accordingly).
7.
Pour the pork floss from the inner tube of the bread machine and let cool.
8.
After the pork floss is allowed to cool, it is stored in a sealed glass bottle to prevent deterioration from moisture.
9.
Put all the ingredients for bread (except butter and egg liquid for glazing) into the inner tube of the bread machine, and select the 21-key "automatic kneading" program to knead the dough.
10.
When the dough is stirred until the surface is smooth, add butter, continue to use the "automatic kneading program" to mix the dough, and mix until the surface of the dough is smooth and delicate.
11.
Take a piece of the dough and inspect it. For example, after the dough can be pulled out of a thin but unbreakable film, take out the inner tube of the bread machine, and place it in a warm place to ferment the dough to twice its size, and end the basic fermentation.
12.
Take out the dough, press lightly with your hands to expel large bubbles, and divide them into 8 equal parts.
13.
Round the dough, cover with plastic wrap, and let it rest for 15 minutes.
14.
Roll the loosened dough into a tongue shape, fold it in 3 folds, pinch tightly at the end, and roll it into a shuttle shape.
15.
Arrange on the baking tray for the final fermentation.
16.
After the fermentation is over, brush the whole egg liquid on the surface with a brush.
17.
Put it in the oven and bake at 180℃ for about 15 minutes.
18.
After the bread comes out of the oven, let it dry until slightly hot, then cut it horizontally, and coat it with salad dressing.
19.
Spread a layer of salad dressing on the surface of the bread, and then cover with a layer of floss. The meat floss bread is complete.
Tips:
1. During the whole meat floss operation, the lid of the bread machine needs to be opened to help dissipate moisture.
2. The homemade pork floss has no additives and is easy to deteriorate. Please finish it as soon as possible. Keep in the refrigerator if you can't finish it.
3､ Bread cannot be stored in refrigeration. If you can't finish it, please refrigerate it.
