Loaf of Meat Full of Bread
by Pineapple Nana
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The polished materials are mixed and fermented at room temperature for 4 hours, showing a honeycomb shape
2. Mix the Polish seeds and all the ingredients of the main dough except butter into a dough. After the thick film, add the butter, knead until it expands, and ferment the base to 2 times the size.
3. After fermentation, the dough is divided into ingredients, rounded and covered with plastic wrap to relax for 15 minutes
4. After relaxation, vent and spheronize and place it in the mold for 2 to 2 times. If you use a mold, 75-85 grams can be used. You can divide it according to your favorite belt without the mold. If there is no mold, you can directly put it in the baking tray for fermentation.
5. After fermentation, brush a thin layer of milk on the surface, and bake at 180 degrees for 18 to 25 minutes. The specific temperature depends on whether the mold is used and the number of grams divided. Observe the color of the surface. You can cover it with tin foil to avoid excessive color on the surface ( Without mold, it’s Jiangzi)
6. After the bread is out of the oven, it is used to cut it, and the inside is coated with salad dressing, and an appropriate amount of pork floss is added
7. Spread salad dressing on the surface of the bread, then cover it with pork floss
