Pork Floss Bread
1.
Knead all ingredients except butter into a dough. After kneading it smoothly, add salted butter and knead until a large film can be pulled out. (The five-bean noodles in the ingredients are ground powder from five kinds of beans. If there is no other grains powder, use unsalted butter and add 3 grams of salt).
2.
Cover with plastic wrap and ferment in a warm place to 2.5 times its size.
3.
Exhaust the fermented dough, divide it into 10 small doughs, knead round, cover with plastic wrap and relax for 10 minutes.
4.
Take a dough, flatten it, roll it into an oval shape, and roll the bottom edge thinly.
5.
Roll up from top to bottom, pinch the mouth tightly.
6.
Open the baking tray at intervals, and cover with plastic wrap for secondary fermentation.
7.
Ferment to about 2 times the size, and brush a little egg liquid on the surface.
8.
Put it in a preheated oven, 170 degrees, up and down, middle level, bake for about 15 minutes.
9.
Prepare an appropriate amount of pork floss.
10.
Spread an appropriate amount of salad dressing on the surface of the cooled bread.
11.
Stick the pork floss.
12.
Finished product.
Tips:
1. The five-bean noodles in the ingredients are powdered from five kinds of beans, and no other grains can be used.
2. If there is no salted butter, use unsalted butter and add 3 grams of salt.
3. The baking time and temperature are for reference only.
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