Pork Floss Rice Bread
1.
Prepare the materials to be used.
2.
Put all the ingredients except the butter in the basin and mix them into a dough. The dough that has just formed a ball is sticky. The rice noodles poured into the pot are full of fragrance, as fragrant as fried.
3.
Knead it a few times, the dough becomes tough, add softened butter. The dough is very easy to knead, just knead it with your hands a few times.
4.
The dough that has just been added with butter will become rotten, just knead until the dough is smooth. I didn't try to pull out the mask and just rub it smoothly.
5.
Cover with plastic wrap and let relax for 5 minutes at room temperature. The dough after proofing seems a little swollen.
6.
Divide the dough into 6 evenly. After rounding, cover with plastic wrap and continue to relax for 10 minutes.
7.
The loosened dough is turned over and flattened, and an appropriate amount of pork floss cheese powder is wrapped in it. Mix the stuffing with pork floss and cheese powder.
8.
Squeeze and close the mouth tightly to form a small bun. Put it into the mold with the mouth down, cover with plastic wrap or put it in the oven, and ferment at room temperature for about 1 hour.
9.
After 1 hour, the dough will be fermented to full mold, and a little higher than the mold. Sift a little rice bread flour on the surface of the dough.
10.
Preheat the oven with an upper fire of 220 degrees and a lower fire at 190 degrees. After the preheating is in place, put the mold in the middle and lower layers of the oven and bake for about 20 minutes. If you see a deep color, you can cover it with tin foil halfway.
11.
After 20 minutes, take out the baking tray, pour out the bread and let it cool on the wire rack.
Tips:
Flour without kneading is really good
