1. Put the liquid material directly in the basin to weigh, first liquid and then powder
2. After adding the high flour, use the chef's machine to knead the noodles at a low level, leaving the butter and yeast alone. Just stir it into a dough, don’t need to blend to a very smooth state
3. Put it in a fresh-keeping bag and leave it for more than one and a half hours, even in the indoor refrigerator.
4. Take out the dough, you can pull out the film
5. Continue to put it back into the cook machine and add the butter and yeast at low speed and evenly, then turn to medium and high speed. When the consistency is almost the same, you can pull a small piece of dough to see if the film can be formed.
6. This state is almost fine.
7. Put the dough in a basin, cover it with plastic wrap, put it in the oven, turn off the oven with a bowl of water about 40 degrees, and let it rise. When the dough is doubled, use your fingers to stick some flour and rub a hole in the middle of the dough. It will be ready without shrinking.
8. Take out the dough, gently press the air with the palm of your hand, and then divide it into small doughs of 60 grams each.
9. After dividing, cover with plastic wrap and let relax for 15 minutes. Then use a rolling pin to roll out from both sides of the middle fragrant into an oval shape, squeeze in an appropriate amount of salad dressing, put on the pork floss, and rub the dough out with your hands, which is more conducive to tightening. Then wrap the dough
10. Be sure to pinch the interface tightly, otherwise you don't know how it will hold up when you bake it.
11. Put them in the baking tray and put them in the oven in turn, and ferment them with water at about 40 degrees. The oven can be preheated when it reaches 1.5 times the size, 170 degrees for 20 minutes, the surface can be brushed with egg liquid or a layer of water, and the color is evenly coated and then covered with tin foil.
12. After roasting and letting cool, apply a layer of salad dressing
13. Glue it into a bowl with pork floss
14. The meat floss bread is finally out of the pan, the mouthful of meat floss, don't be too delicious.
