Pork Floss Toast
by @That floweropen@
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Pour all the ingredients for the desalted butter into the bread bucket. Use chopsticks to stir the flour in the bread bucket to prevent the flour from flying everywhere.
2. After a procedure, add butter and salt and continue to stir.
3. The kneaded dough can pull out a non-breakable film.
4. The spheronization is covered with a fresh-keeping bag and fermented once.
5. The fermented dough does not shrink (or slightly shrinks) when the fingers are soaked in powder, and it does not collapse (the collapse is too late)
6. After the fermented dough is pressed and exhausted, it relaxes and rolls out into a large rectangle.
7. Spread a layer of salad dressing and leave it on three sides.
8. Sprinkle with a layer of pork floss.
9. Roll it up, don't roll it too loosely.
10. Close your mouth and pinch tightly, and pinch both ends.
11. Use a knife to cut in the middle, leaving one end not to cut.
12. The incision is upward and twisted like a twist.
13. Put the twisted twist into a toast mold and ferment at 35-38 degrees. The fermented dough can be fully fermented after 8-9 minutes. Use your fingers to gently press the surface of the dough to slowly rebound.
14. Gently brush a layer of eggs, put them in the preheated oven at 150°C for 35-40 minutes (temperature and time are for reference only), shake them out and let them air out until they are sealed and stored at hand temperature.
