Pork Floss Hot Dog Intestine Bread
1.
Mix flour, egg liquid, salt, sugar, and yeast.
2.
Knead the dough while adding milk to form a dough.
3.
Knead out the tendons with a stirring hook. Whisk 1 file.
4.
Add butter and knead by hand.
5.
Use whisk 1 to block and knead to the expansion stage.
6.
The glove membrane can be easily pulled out.
7.
The kneaded dough is rounded, covered with plastic wrap, and the first basic fermentation is carried out.
8.
Send to 2 times the size.
9.
Take out the fermented dough, press out the air in the dough by hand, and divide it into 8 equal parts. Knead round, cover with plastic wrap, and let stand for 15 minutes.
10.
Take out the static dough, roll the dough into an oval shape, and then pull the dough into a rectangular shape by hand.
11.
Turn it over and spread the floss and hot dog on the dough.
12.
Roll up from top to bottom, close the mouth down and put it into the baking tray.
13.
If it is made into a bug shape, cut 6 knives at the end of the closing,
14.
Put a pot of hot water in the oven, put the shaped dough in the oven, and carry out the final fermentation for 40 minutes.
15.
The fermented bread is brushed with whole egg mixture and sprinkled with white sesame seeds.
16.
Put it in the preheated oven, middle level, upper and lower heat, 175 degrees, about 15 minutes.
Tips:
1. The milk should be poured in side and side, because the water absorption of flour is different.
2. Use the mixing hook to form a dough first, so that the flour will not pop everywhere.
3. When the bread is rolled up, it should not be rolled too tightly, otherwise it will not be too big.
