Pork Floss Bun

Name: Pork Floss Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3g salt; 5g yeast; 38g butter; 45g Sugar; 48g Egg liquid; 70g milk; 90g Shimizu; 366g High-gluten flour; Some Pork floss; Some Salad dressing

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

#炉美食# There happened to be an open bag of pork floss and a large bag of bread crumbs, which were all leftovers. I was afraid that it would be wasted. So I hurriedly merged them and eliminated them when I had time to make two different kinds of pork floss; one One type is made with meat floss after the bread is made, and the other type is made by wrapping the meat floss in the dough like a bun and then grilling.
Haha, although the same is meat floss, the taste is different; in addition: because the remaining high powder is only 366 grams, the formula is temporarily adjusted, please pay attention to those who like~~~"

Pork Floss Bun

1. Prepare all ingredients

2. Put the main ingredients except butter into the bread bucket and start kneading

3. After the end, add softened butter and knead the noodles again

4. Knead round, cover with wet towel and ferment at room temperature

5. When it is 2.5 times larger, take out and press to exhaust

6. The total weight is divided into: 55 g/8 portions, and then the remaining dough is divided into: 19 g/12 portions, rub the round cover film to relax for 15 minutes