Light Cream Chive Cheese Egg Yolk Pork Floss Roll
1.
Put the material of the medium kind of dough into the bread machine and knead well, then cover with plastic wrap and put it in the refrigerator to ferment.
2.
Tear small pieces of the fermented dough and add the ingredients of the main dough, knead it well, put it in a warm place for the first fermentation to double its size, and just press it with your hands without rebounding.
3.
Bake the duck egg yolk in an air fryer at 160°C for about 10 minutes while taking advantage of the gap in the dough. Chop the chives.
4.
Crush the roasted egg yolk, add pork floss and salad dressing, mix well, and weigh.
5.
Divide the fermented dough, knead it, and let it air out.
6.
Roll the proofed dough into the egg yolk and minced meat filling, roll it up and pinch it tightly, and put it into a paper cup mold for secondary fermentation.
7.
Brush the second fermented bread with egg mixture, sprinkle with chives and cheese, and then squeeze the salad dressing.
8.
Preheat the oven at 180 degrees and bake the middle and lower layers for 15 minutes, then cover with tin foil and continue to bake for about 10 minutes (total baking time is about 25 minutes), take it out and let it dry.
9.
Finished picture.
10.
Finished picture.
11.
Finished picture.
Tips:
1. The temperature of each oven is different, adjust by yourself
2. The refrigerated time of medium type dough is within 72 hours
3. After the bread is dried, put it in a sealed bag to ensure its softness
4. The liquid material of the medium type dough and the liquid material of the main dough should be reserved according to your own flour draught.
