Pork Floss Bun

Name: Pork Floss Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High fan; 50g Low powder; 140g milk; 4g salt; 4g yeast; 35g egg; 35g Sugar; Some Salad dressing; Some Pork floss

by y Yuanzi y

4.9 (1)

Favorite

7

Difficulty

Normal

Time

2h

Serving

2

The process of making your own bread is a process that takes time, but this process is worth the effort. Recently, more bread is made, and the basic formula can actually be gradually evolved and extended. Thinking of the time cheese bag that had been popular for a while, today this bread is an extension, replacing the inset with meat floss. The bread made this way is salty and has a flavor. The amount of the original recipe is six inches, I doubled to make two, but they were not enough for the rhythm. Floss-covered bread, would you like one? "

Ingredients

Pork Floss Bun

1. The normal kneading procedure, liquid first, then powder, dig a hole in the top, put yeast (except butter) and knead well

2. Add softened butter (the butter should be softened, not melted)

3. Just knead out the film

4. The dough is fermented and fermented to 2 times the size (poke a hole in your finger and does not rebound)

5. Take out and knead and vent the dough into two pieces, cover with plastic wrap and let it rest for 15 minutes

6. Round into a 6-inch mold (the mold is oiled)

7. Put it in the oven for the second fermentation (a pot of hot water at the bottom of the oven) to ferment to twice the size, and brush the egg liquid on the surface

8. Preheat the oven to 170 degrees for about 25 minutes.

9. Cut into four pieces with a cross knife, cut twice in the middle, spread the salad dressing, and put the pork floss

10. Spread the salad dressing on the outside, roll the meat floss in a circle, and make it all

Tips:
The amount of the square is two 6-inches, so the mold used is two 6-inch Chiffon molds. The inner wall of the mold should be oiled to facilitate demolding.
The baking time and temperature of the bread should be adjusted according to the usual baking temperature of your own oven, and the tin foil should be covered in time for the deep color.
You can keep it sealed if you can't finish it on the day, or turn it in the microwave the next day.