Pork Floss Rolls
1.
Divide the egg liquid into two portions (one portion is about 25g and the noodle portion is reserved for future use). Put the flour, eggs, chives, sugar, salt, and milk powder into a large bowl
2.
While slowly adding water, stir the water with chopsticks and pour the flour into a cotton-like shape. Then add butter and yeast, and then continue to knead and knead and knead the dough.
3.
After kneading to the "three light" state of batter, plate, and hand, knead it at the back, then put the noodles in a bowl and cover with plastic wrap to make the noodles.
4.
See that the dough is twice as big as the original dough at room temperature and you can take it out and roll it out
5.
Roll out to the size of a baking tray, spread it on oil paper and brush with the egg liquid that was previously reserved, sprinkle with a little green onion and a little white sesame
6.
Bake at 170 degrees for about 10 minutes
7.
After taking out the bread, let it cool and then spread it with salad dressing and sprinkle with pork floss
8.
When you roll the bread, use the toasted oil paper to wrap the bread rolls like candy wrappers and put them in the refrigerator for about 30 minutes to set the shape.
9.
The finished product is la la la. Cut the rolls into sections and put some salad dressing on them, and you're done 🖖🏻🖖🏻
10.
The finished product is paired with a glass of milk and a little fruit for a delicious breakfast. It feels like life is so good.👏🏼👏🏼👏🏼
11.
(Different voice) This is the time when I tried the oven and then I tried to bake it on a low fire and then forgot to bake it for a long time... Then it turned into a "biscuit" hahaha. Pancake-like biscuits and then I sliced them into sandwich biscuits with salad, pork floss, raisins, and hawthorn slices in the middle. A sweet and sour biscuits with butter and shallots. I don’t know if it is a staple or a snack. Good "scrap 🙄🙄🙄😁😁"
Tips:
1 Seasonal climate, temperature and humidity or the yeast used are different, so the dough fermentation time is different. Pay attention to observe that the lower the temperature, the longer the fermentation, but the temperature is too high and it is not suitable for fermentation.
2. Everyone’s home oven will be slightly different, or pay more attention to the changes when the bread is baked... Personally, the small oven needs to be a little lower.
3. The addition of chives varies from person to person
4 I don’t like to eat too sweet, so I use less sugar. You can double it!
A work that fails to achieve the desired effect is not a failed gourmet😊😊
