Pork Floss Ham Bread
1.
Prepare the ingredients for the dough (the main ingredient), the bread flour I use is the high-gluten wheat flour in the Arowana baking powder, the finished product is soft, delicious and easy to draw;
2.
Prepare ingredients for filling and surface decoration;
3.
Pour the water and egg liquid into the bread bucket of the bread machine, and put the salt and sugar diagonally;
4.
Pour in bread flour;
5.
Dig a hole in the middle of the bread flour and add dry yeast powder;
6.
Select the bread machine kneading program to start kneading, add butter after the kneading program ends, and continue to select the kneading program;
7.
After the dough is very smooth, select the fermentation program to start fermentation;
8.
Ferment to double the size, just poke a hole in the middle without shrinking;
9.
Select the kneading program to knead the dough for about 5 minutes to exhaust, then knead it round, cover it with plastic wrap and let it rest for 15 minutes;
10.
Divide into two halves and roll out rectangular dough pieces one by one;
11.
Spread an appropriate amount of Guanli Garlic Sauce, leaving a width of about 1 cm on the far right side and don't use it;
12.
Sprinkle pork floss on the garlic sauce;
13.
Brush an appropriate amount of whole egg liquid on the vacant place on the right;
14.
Roll up from left to right, and finally close down;
15.
Cut into 5 portions with a spatula;
16.
Place the cut side up in the paper tray, and do the same for the other half of the dough;
17.
Put it in the oven for secondary fermentation, take it out when it is twice as large, and brush the egg liquid;
18.
Cut the round ham slices in half, put half a slice on each dough;
19.
Take appropriate amount of Guanli Garlic Sauce into the piping bag;
20.
Cut a small opening at the top and squeeze out a strip on the ham slice;
21.
Put it in the middle layer of the preheated oven at 180 degrees for 15 minutes, take it out after baking it, cool it down until it is not hot, and keep it sealed;
22.
Finished product
23.
The wheat fragrant is strong, soft and delicious, and the taste is rich;
24.
Bite down the garlic sauce, ham, and pork floss in one bite. It's delicious!
Tips:
1. The temperature of each oven is different, and the baking time is increased or decreased according to your actual situation.
2. When baking, when the dough is colored to your liking, remember to cover the surface with tin foil to avoid excessive coloring.
3. Fermentation time is generally about 1 hour, and about 1.5-2 hours in cold weather.
4. Garlic sauce has fine particles, so the opening of the piping bag should be cut larger, if you use salad dressing, cut it smaller.
