Pork Floss Corn Meal Buns
1.
Soup type: Put water and high powder in a milk pot, stir well and heat. Heat until there are obvious lines on the surface, away from the fire. Cover the surface with plastic wrap, and put it in the refrigerator for more than one hour.
2.
Put other materials of the main dough except butter into the mixing bucket, knead the thick film and then heat the butter until it expands, put the dough in the fermentation basin, gently flatten it, and let the temperature of the dough during fermentation be as high as possible The surface is covered with plastic wrap for basic fermentation.
3.
After fermentation is complete, divide the dough into 6 small doughs, round and relax for 15 minutes.
4.
Put the pork floss in a container, add an appropriate amount of salad dressing, not too much, so that the pork floss can clump together, and then add the corn kernels and stir evenly.
5.
Divide the filling into 6 small groups. The amount of filling can be increased or decreased according to your own taste.
6.
Roll out the loose dough, wrap the stuffing in, and pinch the seal tightly.
7.
The bread filled with fillings is served twice, the temperature is 32 degrees, and the moisture is about 75%.
8.
After the fermentation is complete, use a spoon or fork to sprinkle a layer of flour on it to bake.
9.
Bake in the oven at 160 degrees for 20 to 25 minutes. Pay attention to the color of the surface. The specific temperature should be adjusted according to the temperament of the oven. After being released from the oven, let it cool naturally.
Tips:
1. The amount of filling can be adjusted according to your own taste.
2. Don't put too much salad dressing in the pork floss, just let the pork floss clump together. Otherwise, there will be too much grease after baking.
3. For the amount of liquid in the formula, it is recommended to reserve 3 to 5 and add as appropriate for the different water absorption properties of different brands of flour.
4. Fresh yeast is used in the formula. If you change to dry yeast, put 3 grams.
