Medium Type Pork Floss Rolls
1.
[Refrigerated medium species] High-gluten flour: 210g [Main dough] High-gluten flour: 35g; Yeast: 1g; Unsalted butter: 25g; Salt: 1g [Inner filling] Taiwanese pork floss: appropriate amount; Thousand island sauce: Appropriate amount [surface] whole egg liquid: appropriate amount; white sesame seeds: appropriate amount
The yeast of the middle kind of material is dissolved in water, add high powder and salt, knead it into a smooth mass, cover it with cling film, and put it in the refrigerator. After 17 hours, take it out and refrigerate. The middle kind of dough after fermentation is torn into small pieces by hand and removed with the main dough Mix all the ingredients except the unsalted butter and stir until the surface is smooth.
2.
Put the unsalted butter and stir until it reaches the expansion stage, then finish forming and ferment
3.
After fermenting for about 2 people, the exhaust is rounded and relaxed for 25 minutes
4.
Roll out the loosened dough into a large rectangle and spread Thousand Island sauce evenly on the surface
5.
Stuffed Pork Floss
6.
A short section is left at the bottom, roll up from top to bottom, pinch tightly at the interface
7.
Divide into 7 equal parts with a sharp knife
8.
Put the cut side up and put it into the mold in the baking pan to start the second fermentation
9.
After the second fermentation is over, brush the egg liquid on the surface, squeeze the salad dressing in an S shape, and sprinkle with white sesame seeds.
10.
COUSS CO-3503 oven, heat up to 180 degrees and lower to 200 degrees, put it in after preheating, and bake for 20 minutes. After the surface is colored, lower the heat to 20 degrees and continue to bake until the end, then put it on the grill and let cool
