Pork Floss Rolls
1.
Put all the ingredients in the bread machine bucket (from liquid to flour), except butter. Leave some egg mixture underneath to brush the dough.
2.
And use chopsticks to stir into strips to prevent powder from overflowing.
3.
Start the fast kneading program of the bread machine for the first time for 20 minutes.
4.
After the first kneading, put butter in, and start the fast kneading program of the bread machine for 20 minutes for the second time.
5.
After kneading the dough, knead to the expansion stage where the film can be pulled out
6.
Take out the mixing knife from the bread bucket. Start the "fermentation" program. Fermented to 2.5 times larger
7.
It takes about an hour to ferment to 2.5 times its size
8.
Take out the dough and vent it. Round and ferment for 15 minutes
9.
Use a rolling pin to roll the fermented dough in the middle into a square slice, about the size of a baking pan.
10.
Put it into the Sanneng Golden Baking Pan, which is non-sticky and does not need grease paper
11.
After the dough is laid, it is fermented for the last time. The method is: Put a bowl of hot water in the oven and close the oven door for about 40 minutes. The recipe in the picture is twice this, so there are two plates
12.
After the fermentation is complete, remove the baking tray from the oven and brush the dough with whole egg mixture
13.
Sprinkle with white sesame seeds, take out the boiling water and discard, and then preheat the oven to 180 degrees.
14.
Put it in the preheated oven and bake for about 15 minutes, until the surface of the bread is golden brown.
15.
The toasted bread is upside down on a piece of greased paper. Remove the baking tray and wait for the bread to cool.
16.
When it cools to the same temperature as the palm of your hand, spread the salad dressing
17.
Top with homemade pork floss.
18.
. Make a cut with a knife on the side where you are going to start rolling, but don't cut it. Convenient rolls.
19.
Roll with the help of a rolling pin
20.
Wrap the rolled bread in oil paper and let it stand for half an hour to set the shape of the roll
21.
After cooking, put salad dressing and pork floss on the cut edges.
Tips:
I used Sanneng's 11-inch non-stick gold baking pan, 28*28cm.
You can put ingredients on the surface of the bread according to your preferences, such as black sesame seeds, chopped green onions, and so on.
The prepared bread does not need to be stored in the refrigerator, but the salad dressing is easy to change its flavor, so it is best to eat it on the same day.
