Pork Floss Bread
1.
Pour 25g high flour and 110g water into a small pot
2.
Stir thoroughly
3.
Heat on a small fire and stir constantly
4.
Until it becomes a thick paste
5.
Pour into a small bowl and let cool, refrigerate for 1 hour for later use
6.
Add the dough ingredients, except butter, to the bread bucket
7.
Pour in the chilled soup
8.
Put the bucket in the bread machine and fix it, start the dough mixing program, 20 minutes
9.
At the end of the program, the dough has been kneaded smoothly, add butter that has softened at room temperature
10.
Restart the dough mixing program, 20 minutes
11.
At this point the dough can already pull out the film
12.
Take out the dough and shape it slightly and put it in a small pot for basic fermentation
13.
Fermented to about 2 times the size
14.
Knead and exhaust
15.
Roll the dough into a roughly square shape, slightly larger than the baking pan that will be used
16.
Spread a thin layer of butter evenly on the inside of the baking pan
17.
Then put the rolled dough into the baking tray, arrange and level it, and carry out secondary fermentation
18.
Fermented to about 1.5 times the size
19.
Brush a layer of egg liquid on the surface
20.
Then poke some holes evenly on the surface
21.
Sprinkle some dried chives evenly and put it into the preheated oven, the middle layer is 180 degrees for about 20 minutes
22.
Cover the surface of the bakeware with a piece of greased paper after being out of the oven
23.
Flip to buckle out the bread and let it dry until warm
24.
Spread a layer of salad dressing on the surface of the bread
25.
Evenly sprinkled with pork floss
26.
Then cut it from the middle position, fold the two halves of the bread in half, then cut into the size you like, keep it tightly sealed, and eat as soon as possible
Tips:
1. Poke holes on the surface of the bread after brushing the egg mixture to avoid bulging in the middle of the baking process;
2. If you want to roll it up into a roll, bake it for about 15 minutes;
