Pork Floss Bun

Pork Floss Bun

1. The bread bucket is placed in the freezer or refrigerator in advance to cool down. (I put it frozen)

2. Put ingredients other than butter in the bread bucket.

3. Turn on the kneading function, work for 15 minutes, put in the butter, and continue to pay for 25 minutes. (Pause in the middle and put it in the refrigerator to lower the temperature)

4. Kneading the dough to the expanded state can pull out a large piece of film, but the toughness is insufficient.

5. Round the dough and put it in the bread bucket.

6. Let stand and ferment to double the size.

7. Take out the dough and vent.

8. Divide it into 15 noodles. (Approximately 40 grams) Round it up and let it rest to relax.

9. Take a dough, roll it into a rectangle, sprinkle pork floss on it, and roll it up. (If you don’t put the meat floss and roll it up, it’s just plain buns)

10. Arrange it in the baking tray, turn on the fermentation function of the oven, spray water, and ferment to double the size.

11. Spray water on the surface and sprinkle with sesame seeds.

12. Preheat the oven at 180 degrees and bake for 20 minutes. (According to the temperature of your own oven)

Tips:

1. The bread bucket is refrigerated in advance to cool down the bread bucket. In summer, the bread machine is kneading the dough. It is afraid that the kneading time will be too long. When the dough is kneaded, it will start to ferment and affect the organization.

2. After milk or water is extracted and refrigerated, the temperature can be lowered, and the noodles are good!

3. If the machine kneading time is too long, you can pause the machine in the middle and knead under a little refrigeration.

4. If there is no meat floss, it can be omitted and made into plain bread.

5. The second serving is sufficient, so that the bun is soft and delicious, sprayed on the surface, and sticky with sesame seeds.

6. The oven has a temperature difference, and the specific baking time depends on your own oven.