Meat Floss Meal Bun

Name: Meat Floss Meal Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Arowana high-gluten flour; 200g Shimizu; 6g yeast; 50g Corn oil; 20g Sugar; 4g salt; 1 serving Pork floss

by Niu Ma Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Now it’s easy to make meal packs in good weather. As long as you choose the right flour, the zero-failed meal packs can appear in front of you in an hour. For meal packs, our first choice is Arowana high-gluten flour. The high-gluten flour I used today is very good. It has a good taste of wheat-flavored feet and easy filming. Of course, you can also let the children participate together. In this way, watch the flour slowly turn into dough with the children, then watch it slowly grow, and finally taste it. This kind of fun is really beyond words. Send this meal bag first, you can refer to it if you like it. "

Ingredients

500g Arowana High-gluten Flour
200g Shimizu
6g Yeast
50g Corn Oil
20g Sugar
4g Salt
1 serving Pork Floss

Meat Floss Meal Bun

1. The ingredients of this snack are 500 grams of Arowana high-gluten flour, 200 grams of water, 6 grams of yeast, 20 grams of sugar, 50 grams of corn oil, and 4 grams of salt. Filling: 1 serving of pork floss, 1 serving of pork floss sauce.

2. Separately mix water, sugar, fine salt, arowana high-gluten flour, and yeast in the large cup of the chef's machine.

3. Knead until the dough is slightly out of film, then add corn oil to the inside, and continue to knead until the ingredients are integrated.

4. Don't leave it in the oven in this weather, and let the dough rise at room temperature until the dough is doubled.

5. As shown in the picture, it is in a good state of proofing. The high-gluten flour makes bread, the gluten is really amazing.

6. Then weigh the dough into 50 g dough, knead it and set aside.

7. Today, I added pork floss and pork floss sauce in this meal bag, so it becomes a salty meal bag. It can be directly wrapped in it as shown in the figure.

8. You can also roll the dough into a beef tongue shape, add pork floss and sauce, and roll it for later use.

9. Put the stuffed dough into the bread tray. Put the dough into the preheated oven, proof the dough to about twice its size, and bake it for 18 minutes at 180 degrees.

10. After baking, brush a little bit of butter on the surface of the meal bag while it is still hot, so that it will become a rosin-flavored pork floss meal after cooling down.