Pork Floss Toast

Pork Floss Toast

1. 1 All the ingredients are weighed. Except butter, all other ingredients are put into the bread machine to start the kneading function. First select 10 minutes, and then check the shape. At this time, I added another 10 minutes and kneaded a total of 2 times.

2. At this time, put the butter into the bread machine and continue to knead the dough.

3. Knead to complete expansion, you can pull out a thin and flexible glove film.

4. Knead the dough and put it in the bread machine for the first fermentation to make it 1.5 times larger. Dip your fingers with flour and poke holes on the surface of the dough. If the holes do not shrink, the fermentation is complete.

5. Take out the fermented dough and press to vent it. Divide the dough into 6 equal parts. After rounding, cover with plastic wrap and relax for 20 minutes.

6. Take a loose dough, roll out the bubbles on the side, pat it off, turn it over, and roll it up from top to bottom.

7. Cover with plastic wrap and let it rise for about 20 minutes.

8. Roll it out again, turn it over, and put on the salad dressing.

9. Put an appropriate amount of pork floss on it and roll it up from top to bottom.

10. The rolled dough is coded in the mold.

11. Put it in the oven and ferment until it is 8-9 minutes full. The flour can be slowly rebounded by pressing the flour on the dough with fingers.

12. Send to 8 minutes full, white and fat.

13. Put it into the preheated oven, put it in the lower layer, heat up to 150 degrees and lower to 170 degrees, bake for 35 minutes, and cover the top with tin foil in time.

14. Finished picture.

15. Finished picture.

Tips:

1. The water absorption of flour is different, and the water absorption is different in different environments.
It is recommended to reserve 10-15 grams of water (liquid) in the recipe, and adjust it appropriately.
(This temperature is for reference only, please adjust according to the temperature of your own oven).
2. The filling can be added according to personal preference.