Pork Floss and Seaweed Rolls
1.
Cook the soup first and let it cool for later use. Add butter to the main dough material and knead until the gluten is formed. Continue to knead to the expansion stage. After completion, put the temperature at 30-32 degrees and the humidity at 75% for basic fermentation to 2.5 times the size (the index finger is moistened with high flour and inserted into the middle of the dough, the index finger The dough does not shrink after being pulled out, indicating that the fermentation is complete)
2.
Take out the dough after the basic fermentation is completed, let it relax for 20 minutes in the middle of the exhaust air, and roll the dough into the size of a baking pan after completion. After rolling, put the dough into the baking pan for the second fermentation. The fermentation temperature is about 35 degrees and the humidity is 80%. Sent to 2 times the size
3.
After the second round is finished, use a fork to make rows of holes in the dough (to prevent the dough from arching when baking), brush the egg liquid on the surface, and evenly sprinkle a little white sesame and chopped green onion
4.
Preheat the oven in advance, the temperature is 170 degrees up and down, and the baking pan is placed in the middle layer for about 15-20 minutes. Bring out of the oven and let cool, after cooling, turn the bread over and coat with salad dressing
5.
Mix the pork floss and seaweed in advance. Sprinkle the mixed pork floss evenly on the bread coated with salad dressing. Then roll up the bread and cut it to the length you like.
6.
Take a sliced bread roll, spread an appropriate amount of salad dressing on the cut surface of the bread, and then dip it with pork floss
