Meat Floss Meal Buns---bread that Makes Baby Appetite
1.
Prepare the Chinese ingredients, knead them until they form a dough, and ferment in a warm place to double their size.
2.
Lift the dough to form a honeycomb shape as shown in the figure, indicating that the middle seed has been fermented.
3.
Except the butter, mix all the ingredients of the main dough slightly and pour into the shredded middle seed.
4.
Turn on the second gear of the cook machine. After 15 minutes of working, a thick film has formed. Pour the softened butter and continue working for 5 minutes.
5.
The kneaded dough is smooth and elastic, and the film can be pulled out.
6.
Put the dough in a warm place to ferment. After it has doubled its size, use your fingers to insert a hole that will not shrink or rebound, which means that the fermentation is complete.
7.
Divide the dough into 8 equal parts, then round and relax for 10 minutes.
8.
Roll the dough into a beef tongue shape and roll it up.
9.
Put it into the mold and perform two shots.
10.
When the dough rises to 1.5 times the size, it can be sent to the oven and bake at 175 degrees for 25 minutes.
11.
After the bread has cooled completely, cut it from the middle, squeeze the salad dressing into the pork floss, and decorate the top like this.
12.
The delicious pork floss bread is ready, let's eat it.
Tips:
The key to making bread is fermentation. Especially in winter, there are large indoor temperature differences across the country. Therefore, the sign of successful fermentation is the state rather than the time, so the dough is described in the state in the recipe. Generally, the baking time for small meal bags is not too long, the time is 18-25 minutes, which is determined according to the power of the oven and the size of the bread. The baking time given above is for your reference only.
