How to Grow Pork Floss Bread
1.
First, operate the medium-seed dough, put all the ingredients in the main ingredient into the bucket of the bread machine or cook machine, and mix for about 5 minutes evenly.
Put it in the refrigerator and ferment overnight to 3 times its size. Or it can be fermented in a warm place to 3 times the size
2.
The dough that has been fermented overnight returns to room temperature for 10 minutes, and the ingredients for the main dough are prepared at the same time
3.
Cut the dough into small pieces and put it into the bread bucket, add all the ingredients except butter in the main dough material, turn on the second stop of the cook machine and knead for 10 minutes or the bread machine for 20 minutes.
4.
Add butter at room temperature and continue to knead for 5 minutes
5.
Mix the pork floss and the salad dressing in the filling evenly to make the filling
6.
The kneaded dough is evenly weighed with an electronic scale and divided into 8 parts. Cover with plastic wrap, and let it rest for 20 minutes.
7.
The dough that has been set aside will begin to shape. Sprinkle the dough on a thin surface and roll it into a round shape.
8.
Put the filling on the top and roll the dough from top to bottom to seal
9.
Knead gently to form an oval shape
10.
Put the shaped dough on the baking tray, put it in the oven (without plugging in), and put a pot of hot water for the second fermentation. The dough will be doubled in about 1 hour.
11.
Preheat the oven at 180 degrees and bake for 15 minutes, about 12 minutes, and cover with tin foil to avoid excessive coloring
12.
The toasted bread is placed on the grill to cool thoroughly, and the salad dressing and pork floss are prepared
13.
Spread the salad dressing on the bread with a spatula
14.
Dip the pork floss and you're done
Tips:
This is a very soft and very flavorful pork floss bread. The outer surface of the bread is covered with pork floss, and the inner core of the bread is also pork floss filling. It is very satisfying to take a bite of the rich meat flavor. The bread is made by the middle method, refrigerated and fermented overnight, and the time is very well controlled. It is especially suitable for office workers. And the middle seeding method can delay the aging speed of the bread, it will not harden after 2.3 days, and it will still be soft and delicious. However, this bread has salad dressing, it is best to eat it within 2 days, or it is also very good to use salad dressing as you eat.
ps: The recipe can make 8 pork floss breads
