Meat Floss Salad Caterpillar
1.
Put all the ingredients in the main recipe into the bread bucket in the order of liquid first, then powder, put the yeast on the flour, select the dough, set the time 28 minutes
2.
The dough is finished, it is already smooth dough, tidy it up a bit, and round the dough
3.
After 30 minutes of fermentation, the dough has doubled
4.
Take out the dough and divide it into 8 equal parts and round. Cover with plastic wrap and let stand for 15 minutes
5.
Take one of the dough and roll it into a rectangular dough
6.
Spread a layer of salad dressing on the dough, and then spread the pork floss. After the salad dressing is applied, the roasted pork floss will not be too dry and taste better.
7.
Roll up the dough from bottom to top, pinch tightly at the cuff, put it into the mold with the cuff down
8.
Roll all the dough into the baking tray in turn, and put it in the oven to ferment for 20 minutes
9.
After fermentation, take it out, brush with a thin layer of egg yolk, squeeze the salad with the piping bag and the piping nozzle (if there is no piping nozzle, cut the piping bag directly), squeeze the texture according to your preference, and preheat the oven 160 degrees 10 minutes
10.
Put the whole baking dish into the oven, 160 degrees for 20 minutes
11.
After baking, let it cool, squeeze salad dressing on the bread, and it will look good when it is baked, right?
Tips:
1. Different flours have different water absorption properties, which can be adjusted according to their own mixing habits
2. Different ovens have different temperature differences, and adjust the temperature and time flexibly according to usage habits
3. If there is no meat floss, you can roll ham sausage or other favorite ingredients
4. Salad dressing is the estimated portion, if there is leftover, remember to put it in the refrigerator for next use
