Pork Floss Salad Bread
1.
Add ingredients other than butter to the bread bucket.
2.
Start the 9-kneading program, and scrape off the wall of the bucket with a silicone spatula when you rest during mixing.
3.
Add butter when the dough is basically smooth.
4.
A dough-making procedure is over, basically reaching the expansion stage.
5.
Then continue with a dough-making procedure.
6.
Glove film can be produced after two kneading procedures.
7.
Cover the bucket with damp towels. Close the lid to start the 15 fermentation program.
8.
The fermentation is over and the dough is good.
9.
Take out the dough and let it rest for 15 minutes.
10.
Roll out into a square as big as the baking pan.
11.
Use a pouch to stamp the pattern. The purpose is not to print, but to prevent it from swelling too much during baking. A fork can also be used. Cover with plastic wrap for secondary fermentation.
12.
Prepare chopped chives leaves, egg yolk liquid, and cooked sesame seeds.
13.
The second fermented bread embryo is brushed with a layer of egg liquid.
14.
Sprinkle a layer of sesame seeds.
15.
Sprinkle chives leaves with a layer of water from a watering can.
16.
Put it in a preheated oven and heat it up and down at 170 degrees for 15 minutes.
17.
Bake and take out.
18.
Cover it with plastic wrap and let it cool for a while, as the steam will soften the bread. (Be careful not to touch the baking pan, hot baking pan will easily bake the cling film, so take it out properly)
19.
Prepare homemade pork floss and Chobe salad dressing.
20.
Turn over the cooled bread and use a knife to make a few cuts evenly. Do not cut, and be parallel to the direction of the roll. Squeeze the salad dressing.
21.
Sprinkle a layer of pork floss. The salad dressing can be spread evenly or sprinkled with pork floss.
22.
Roll it up, wrap it tightly with oiled paper and leave it for half an hour.
23.
Cut into small pieces.
24.
Spread a layer of salad dressing on the cross-section surface, and then paste the pork floss.
Tips:
This time I was not too satisfied with the roast, and it cracked a little. The main reasons are as follows:
1 The dough is not very soft, of course, it is too soft and sticky to roll.
2 Baked slightly, the best color is golden.
3 The cooling time is a bit long, but it can be rolled when it is warm.
