Master The Five-point Bread Roll to Ensure that It Does Not Crack-the Perfect Breakfast for Children [chives and Pork Floss Rolls]

Master The Five-point Bread Roll to Ensure that It Does Not Crack-the Perfect Breakfast for Children [chives and Pork Floss Rolls]

1. 1. All the bread ingredients except butter are put together to knead into a smooth dough, and then put in the butter and knead until the expansion stage for the first fermentation. The fermented dough is taken out and vented, covered with plastic wrap to relax for 15 minutes.

2. 2. Roll out into a rectangle similar to the baking pan, put it in the baking pan and ferment it to twice its size.

3. 3. Gently pierce small holes on the fermented dough with a fork, brush with egg mixture, and chop the chives.

4. 4. Sprinkle with chopped chives and white sesame seeds, preheat the oven at 210 degrees and bake for 10 minutes, then take it out and let it cool and then cut it out around it while it is warm. (It must be covered with tin foil in the middle when baking)

5. 5. Turn over and spread salad dressing, then spread a layer of pork floss.

6. 6. Make a few cuts near the rolled end of the bread, and be sure not to cut it. It's best to spread it on greased paper for easy rolling. (For filming, I didn’t use oil paper)

7. 7. Wrap the rolled rolls tightly with plastic wrap and set them for 1 hour to shape, then cut off the edges and divide them into three evenly.

8. 8. Spread salad dressing on both ends of the cut rolls, and then dip them with pork floss.

Tips:

1. The recipe is best not to use the direct method. The bread baked by the 65-degree soup method I used is softer, and it is not easy to break during the rolling process.
2. Baking temperature and time are very important, that is, to bake the bread, but not too big to make the surface of the bread dry and hard. Baked at high fire speed, the dough will expand greatly in a short time, and the internal structure and bottom surface will be softer than those baked at medium fire.
3. Be sure to start rolling the bread when it is warm.
4. When rolling, it is easier to roll up the bread with greased paper. After the roll is finished, use plastic wrap to wrap it tightly.
5. Do not cut the bread with a few more strokes near the rolled end, which makes it easier to roll.