Name: Pork Floss Bread
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g High-gluten flour; 55g egg; 220g Cold water; 40g Pork floss; 30g Salad dressing; 20g milk powder; 35g butter; 4g yeast; 30g Sugar; a little Brush egg liquid on the surface; a little Sprinkle white sesame seeds on the surface

Pork Floss Bread

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

I make a few breads every three to five, mainly for breakfast for the children. The child is in the first year of high school, wake up at 5:50 in the morning and leave home at 6:15. Breakfast is served in the school car, so you must be clean and nutritious and avoid starvation. Bread is what my son likes to eat, which also gives me more opportunities to think about making all kinds of bread.
Whether it's a big toast or a small meal bag with various fillings, almost any of them is what children like to eat. Today's meat floss small meal buns, the meat floss is fried in a bread machine, and it is dry and nutritious. Because there is not a drop of water in it, it will not be broken after two or three months in the bottle. From time to time, take some and mix it with the original salad dressing, roll it in the bread, and give it an extra flavor.

Pork Floss Bread

1. Put high-gluten flour, milk powder, yeast, eggs, cold water, and sugar into the bread bucket, and start the kneading program for 20 minutes;

2. When the coarse film can be pulled out, add softened butter and start the kneading program;

3. Until a thin and transparent film appears, the dough is rounded and "fermented";

5. 40 grams of homemade pork floss, add 30 grams of original salad dressing and mix thoroughly;

6. The dough is fermented successfully, knead a few times to exhaust air;

7. Weigh into 8 equal parts, respectively round and relax for 5 minutes;

8. Roll the dough into a square and sprinkle with pork floss;

9. Roll into a roll from top to bottom, pinch the sealing sheet tightly;

10. 8 pieces of dough are placed in the mold;

11. Put it in the oven, about 35 degrees, and ferment for another 20 minutes;

12. Brush a layer of egg liquid on the surface and sprinkle with white sesame seeds;

13. Put the bread into the middle layer of the preheated oven, fire up and down at 180 degrees, for 20 minutes, put it on the drying rack after it is out of the oven, and put it in a bag for storage after cooling.

Tips:
1. The water absorption rate of flour is different, and the amount of liquid can be reserved or increased;
2. The baking time and temperature are adjusted according to the size of the oven and the breadth.