No-knead Pork Floss and Chive Cheese Rolls
1.
Mix all the bread ingredients except butter to form a dough, and separate the salt and yeast. Add melted butter and knead into a smooth dough. Cover with plastic wrap and place it in a warm place (avoid direct sunlight), and ferment to double its size. If the weather is warm now, it will naturally ferment quickly.
2.
* You can also choose to refrigerate and ferment. Put a fresh-keeping bag as shown in the picture, squeeze out the air, tie a knot in the upper position and put it in the refrigerator for 15 hours. * You can also put a bowl of hot water in the microwave oven for 1 to 2 minutes, put it in the dough and ferment with the remaining temperature.
3.
After refrigerating and fermenting, refer to this picture of another recipe of mine, which is chubby and bulging. Once after a night, it didn't get fat. I don't know the reason. It doesn't matter. Just take it out and ferment it to double its size in a warm place.
4.
When it is almost twice as old, poke a hole with your finger in flour, and it will be fermented if it doesn't collapse or sink. Take it out and roll it out, first divide it into two equal parts, and then divide each part into 4 equal parts. Cover with plastic wrap to prevent it from drying out.
5.
Take a piece of dough and roll it up, brush the layer to melt the butter, and leave a few centimeters near the end of the body without brushing. Spread the meat floss, roll it from the far end, roll it to the end and pinch the seal tightly. Put the sealing part down and put it into the mold and the baking tray, roll them up in turn, put the plastic wrap on the back, and ferment to 1.5 times the size in a warm place.
6.
The size of the fermentation is about the same. Start to preheat the oven 180 degrees.
7.
The fermented rolls are brushed with egg mixture, then shredded cheese, squeezed with salad dressing and tomato sauce, and sprinkled with chopped green onions.
8.
Bake at 180 degrees for 18 minutes.
