Pork Floss Salad Dressing Bread (65°c Soup)
1.
First make the soup, mix the water and flour, and use a manual whisk to mix evenly until there are no particles
2.
Turn on the gas stove and stir it into a transparent paste while heating it. Don't boil it to about 65 degrees! Note that you must use a non-stick pan! Non-stick pan! Non-stick pan!
3.
Mix the water and milk, use a microwave to heat the liquid until the liquid feels warm, add yeast and a little sugar and stir gently two or three times to make the yeast wet. Don't stir it too much, let it stand for 5 minutes until a layer of foam floats on the surface
4.
Add egg mixture and stir well
5.
Put all the flour, sugar and salt into the bread bucket and mix well
6.
Pour in the soup batter after cooling down
7.
Turn on the bread machine and slowly pour the milk and egg liquid
8.
Wait for the flour to form a dough (knead for about 5 minutes at the first gear of the chef's machine), add butter that has softened at room temperature
9.
Raise the bread machine to gear 4, and it took about 15 minutes to produce the film from the chef's machine.
10.
Put the dough out of the film into a round shape and put it in a closed container, leave it in a warm place for about 1 hour to double the size of the dough
11.
Take out the dough and press it to exhaust. Divide into 8 small doughs of even size. After rounding, cover with plastic wrap and relax for 15 minutes
12.
Use a rolling pin to roll it into a beef tongue shape. Don't roll the dough too thin! Sprinkle the pork floss evenly and squeeze the salad dressing
13.
Roll it up gently from one end, don't roll it too tightly, just loose it.
14.
Squeeze
15.
Place it in a baking tray lined with parchment paper, put it on the top of the oven, and put a bowl of boiling water underneath for the second fermentation, about 40 minutes to twice the size.
16.
Gently brush the surface with a layer of egg liquid
17.
Preheat the oven to 180 degrees, bake the middle layer of the oven for 18 minutes, the middle is colored satisfactorily and covered with tin foil
18.
Take it out and let it cool on the grill
19.
Break one, fragrant, soft and delicious!
20.
Let it cool and keep it sealed. In fact, you can see how soft the bread is from the picture!
21.
Make up a material map
Tips:
Different brands of flour will have different water absorption rates. When you make it, you should control the amount of liquid yourself. The dough will be a little sticky. Novices recommend reducing 10 grams of water. The fillings can also be changed according to your own preferences. If you give it to your baby, it is recommended to use children's meat floss.
Note: This is the production step in winter, please shorten the residence time of each step and reduce 1.5 grams of yeast
8 is the amount of a 50-liter built-in oven. For small ovens, please halve all materials
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