Pork Floss Rolls
1.
160 grams of wheat flour for arowana bread, 60 grams of wheat flour for arowana pastries, 5 grams of milk powder, 20 grams of butter, 30 grams of white sugar, 3 grams of salt, 4 grams of dry yeast, 100 grams of water, and 28 grams of eggs. Filling and decoration: seaweed sesame pork floss, white sesame, salad dressing, whole egg liquid.
2.
Put the high-gluten flour, low-gluten flour, milk powder, white sugar, and salt into the bucket of the cook machine, mix well, and then pour in the egg liquid.
3.
Dissolve the yeast with warm water, pour it into a bucket, and stir evenly at low speed, then press the 3rd gear to continue kneading.
4.
When the dough is not sticky, add butter that has melted at room temperature, and continue to knead for 10 minutes at 4-5 stops, until the dough is kneaded until the film can be pulled out.
5.
Then knead it into a smooth dough by hand, put it in a bucket, cover it, and ferment to twice the original size. Dip your fingers in flour and press the dough without shrinking, indicating that the dough has fermented well.
6.
The fermented dough is pressed out of air by hand, rounded, and fermented for 15 minutes.
7.
Use a rolling pin to roll the fermented dough in the middle into a square slice, the size of which is the same as the baking pan. The baking pan I use is 28*28cm.
8.
Put silicone oil paper on the baking pan and put the rolled dough into the baking pan. If the rolled dough is not the right size, you can use a knife to cut off the excess.
9.
Put the baking dish into the oven, put a dish of water, use chopsticks on the top of the baking dish, close the oven door, set the temperature to 38 degrees, for 45 minutes, press the fermentation button, and carry out the final fermentation.
10.
After fermenting, take it out of the oven, take out the water, brush a layer of egg liquid, and then evenly sprinkle a layer of white sesame seeds. White sesame seeds are recommended to be more fragrant when cooked.
11.
Preheat the oven, 180 degrees, 15 minutes, put in the middle layer, until the surface of the bread is golden brown.
12.
.The toasted bread is inverted on another piece of silicone oil paper, and the silicone oil paper is torn off the padding on the baking tray. After allowing the bread to cool quickly, cut off the four sides of the bread to make the bread into a regular square shape, and wait for it to roll It looks good at the time.
13.
On the bottom of the bread, the side that is not brushed with egg white sesame seeds is covered with salad dressing and sprinkled with sea moss and sesame pork floss.
14.
On the side where you are going to start rolling, make a few cuts with a knife, don't cut it, so that it's easier to start rolling. Tightly roll up the bread, wrap the rolled bread with silicone oil paper, and let it sit for 30 minutes to let the bread shape and it will not fall apart when cut.
15.
After shaping the dough, tear off the silicone oil paper and cut into 3 pieces on average. Coat the ends of each with salad dressing.
16.
The place where the salad dressing is applied is sticky with sesame seaweed and pork floss, ready to eat.
Tips:
1. Both low-gluten flour and high-gluten flour are made of Arowana, the rolls made are soft and delicious, and will not break when rolled. 2. Each oven is different, the temperature and time are slightly different.
