1. In addition to the surface ingredients, put other ingredients into the bread bucket, put the yeast powder into the flour hole, cover, and start the kneading and fermentation process for 1 hour and 30 minutes
2. At 30 minutes, press pause, take a ball to pull out the film, and continue the program
3. A finished dough that has been fermented
4. Take out the exhaust gas and use a rolling pin to roll into a noodle block the same size as the baking pan
5. Put in the baking tray
6. Put a bowl of warm water at the bottom of the oven, put the middle layer on the baking tray, select the fermentation program, and carry out the second fermentation
7. Cut the ham, green onions, and sesame seeds on a plate for later use
8. Ferment to 2 to 3 times the original size, take it out, insert some holes with a toothpick, to prevent too much soaking after baking,
9. Brush a thin layer of whole egg liquid and sprinkle evenly with a little salt
10. Sprinkle chopped green onion, sesame seeds, diced ham, preheat the oven,
11. Put it in the middle of the oven and heat it up and down at 175 degrees for 18 minutes!
12. Observe midway, color the bread, immediately cover with tin foil, and continue baking
13. Fragrant incense drops, out of the oven
14. Use a bread knife to cut into the desired size
15. Take a small piece, touch the salad dressing around, then dip the pork floss,
16. The delicious pork floss bread is ready, and a few pieces for breakfast or afternoon tea are great!
Tips:1. Each oven is different, and the temperature is for reference only!
2. The bread is colored and covered with tin foil immediately!
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