Liquid Seed Pork Floss Cooking Bread

Name: Liquid Seed Pork Floss Cooking Bread
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 220g High-gluten flour; Some Pork floss; Some chopped green onion; Some Cheese; Some corn; Some Spice mayonnaise; Some Egg liquid; 10g Sugar; 3g Dry yeast; 3g salt; 20g water; 1 piece egg; 20g Soft butter

by Sleeping sheep

5.0 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

I made the pork floss according to my taste in trouble, just to make the pork floss bread for the big T.
I chose soft bread made of liquid seeds, and topped with cheese, corn, green onion, pork floss and spice mayonnaise. A cooking package that can be eaten as a meal.
Maybe the pork floss made by yourself is not fluffy than sold outside, and because of the sweet pepper powder and cayenne pepper, the color is very dark; maybe this is not the best-looking pork floss bread, but because the pork floss made by yourself, it tastes good. It tastes the best, no bakery can compare it. For the sake of this diet, all troubles are floating clouds ╮(╯▽╰)╭

Facts have also proved that after making three for the first time, T ate two at noon and one extra meal in the afternoon. I haven’t had time to taste it...
So immediately made it again with whole wheat, and it was gone the next day.
Then I did the third batch, and I got no corn ╮(╯▽╰)╭"

Liquid Seed Pork Floss Cooking Bread

1. Liquid seed part: Melt the yeast in a small amount of warm water, add it to the flour seed, add water, add 100 g warm water in total, and mix well. Ferment for 3 hours at room temperature and add until there are obvious bubbles and a sour smell, that is, the fermentation is complete.

Liquid Seed Pork Floss Cooking Bread recipe

2. Bread part: mix flour, sugar, yeast, salt, water, egg, and then 135 g of liquid seed, and mix well. Low speed 2 minutes, high speed 2 minutes.

3. Add soft butter and mix well at low speed, then high speed for about 4 minutes. The mud is very soft. Let it ferment for 1 hour in a warm place.

4. The mud shape after fermentation.

5. Sprinkle enough flour on the workbench, pour out the puree, and keep adding flour until a soft dough is formed. Roll round and continue to ferment for 45 minutes.

6. The fermented dough is divided into 9 portions, about 50 g portions. Roll round separately and wake up for 20 minutes.

7. Roll the dough into long strips, and take the three into a set.

8. Pinch the left sides of the three noodles together, and then start to braid the whip.

9. The braided dough is also pinched by hand on the far right side. Fermentation takes about 1 hour.

10. The dough after 1 hour should have a significant increase in volume. Brush with egg wash and spread with cheese. I chose the cheese made by Creme Cheese.

11. Start roasting after sprinkling corn. Spread the mayonnaise after baking. Spread the pork floss at the end. In this way, the color of the floss will be maintained, and the color of the floss after roasting will be darker.

Tips:
1. Basic Mayonnaise

2. The dough is finally fermented. After brushing the egg mixture, the cheese can be spread, and the corn can be spread. As for whether the floss is spread first and then baked together, or the bread is baked and then sprinkled, it is according to personal preference. The roasted pork floss will be firmer and darker in color.