Pork Floss Rolls
1.
Mix high-gluten flour, low-gluten flour, water, egg liquid, milk, salt, fine sugar and dry yeast powder, knead into a smooth dough, add softened butter, knead the dough into a film that can be pulled out, and place the dough on In the container, wrap it in plastic wrap and perform basic fermentation
2.
When the dough has risen to 2.5 times its original size, you can use your hand to dip a hole in the middle of the dough with the flour.
3.
Exhaust and round the dough, relax for 15 minutes, use a rolling pin to roll a flat ball, you can use your hand to help roll the dough into a size of 28*28CM, put it in a baking tray, wrap it in plastic wrap for final fermentation
4.
After finishing the basic fermentation, sweep a layer of egg liquid on the surface of the dough, sprinkle with white sesame seeds and chives
5.
Preheat the oven up and down at 170°C, put the dough in the middle of the oven, and bake at 170°C for 15 minutes
6.
After baking, take out the bread, pour it on the grill and let it warm
7.
Turn the bread over, spread the salad dressing, and spread the pork floss evenly on the surface of the dough
8.
When the dough is warm, roll the bread into a cylindrical shape, shape the bread roll with baking paper, cut the bread roll into pieces after the setting is finished, put salad dressing on both ends of the roll and dip it with pork floss
Tips:
1 The amount of liquid put in the dough should be adjusted appropriately according to the absorbency of the flour
2 The baking temperature and time should be adjusted according to the oven performance
