Patterned Pork Floss Bread
1.
Yogurt, eggs into the basin
2.
Add sifted flour, sugar and salt
3.
Stir it into a flocculent shape and put it in the refrigerator for twelve hours (it is best to put it in the refrigerator at night)
4.
One hour later at room temperature the next day, add yeast and put it in the bread machine, and the dough is a procedure
5.
After fermenting twice as large, add butter and kneading for a procedure (about 40 minutes)
6.
The butter is insulated and the water is softened, and the sugar is added
7.
Add pork floss and mix well into bread filling
8.
8-inch pizza plate, greased with butter and set aside
9.
Make the dough out of air
10.
Roll out into a circle with a thickness of about 2MM, and use an 8CM cup to buckle out a round dough
11.
Wrap the right amount of minced pork filling
12.
Squeeze in half
13.
Then squeeze the two corners tightly, wrap them around the edges and arrange them into the pizza pan
14.
Divide the remaining dough into 5 portions and roll them into the size of dumpling wrappers
15.
Arranged like this
16.
Roll from top to bottom, then cut in the middle
17.
Organize it into the shape of a rose
18.
Arrange into the middle of the pizza plate to make stamens
19.
Ferment the finished bread a second time, and evenly brush with egg liquid (about 40 minutes)
20.
Put the fermented bread into the preheated oven and heat it up and down at 170 degrees for 19 minutes, and cover it with tin foil after the color is satisfied.
21.
The toasted bread is loose, soft and fragrant
Tips:
The yogurt I use is relatively thick. If the yogurt is thinner, reduce the amount to prevent the dough from being too soft and difficult to shape. In the last few minutes, you must check it out in the oven to avoid over-coloring.
