Pork Floss Bread Roll Soup Method

Pork Floss Bread Roll Soup Method

1. First, let’s get the soup. Mix the two ingredients of the soup, milk and high powder, and put them in the pot. Heat them on low heat until it becomes a batter, then put it in a bowl and cool to warm.

2. Prepare all the ingredients for the main dough and room temperature soup batter (Step 1)

3. Put the soup batter and all the ingredients in the main dough except butter into the bread bucket and start the kneading process for 30 minutes

4. After kneading, add butter at room temperature and continue to knead for 25 minutes

5. Put the kneaded dough in a basin and wrap it with plastic wrap, and put it in a warm place for the first fermentation, for about one hour

6. Fermentation will be about twice as big in one hour

7. Exhaust the fermented dough, knead it evenly, divide it into two parts, apply plastic wrap, and let it stand for 20 minutes. It is convenient to roll it into a sheet afterwards, and it will not shrink, so it cannot be omitted

8. After standing still, roll out the dough evenly

9. Shape the dough piece with the same size as the mold and put it into the mold

10. Put the mold in the oven (unplugged), and then put a pot of hot water for the second fermentation. After about 1 hour, use a fork to make some holes to prevent it from expanding too much during baking.

11. Spread the whole egg liquid on the fermented dough, sprinkle with sesame and chopped green onion.

12. Preheat the oven at 165 degrees and bake for 15 minutes

13. After the baked noodles are cooled to warm, turn them over and spread the pork floss and salad dressing. Use a knife to make a few cuts on the noodles. Do not cut through, which will help roll up.

14. Roll up the dough and qualitatively cut off the corners on both sides after 10 minutes

15. After cutting into three sections, spread salad dressing on both sides of the rolls, cover them with pork floss, and store them in a tightly sealed place. Eat within 2 days.

Tips:

I love to make bread, and I have made many different kinds of bread, but I still find the rolls the most difficult, because they always crack at the last minute. I feel really disappointed when I fail. I have posted a Chinese-style scallion-flavored pork floss roll before, which is very good without cracking and the bread is very soft and delicious. This time I used the soup method, and it was pretty good. There were almost no cracks when it was rolled. There may be some slight cracks that can be ignored. The soup method used this time is slightly simpler than the Chinese method, but it is still one more step than the direct method.
ps: The following ingredients can be used to make two servings of bread, each of which is the size of a 28cm square golden plate. Finally, six rolls are cut out. So with the following ingredients, at least two golden plates can be used! The gold plate I used is a 28cm gold plate from Xuechu!