Pork Floss Toast

Name: Pork Floss Toast
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 268g Jinshan Japanese Toast Powder; 75g Plain Water; 82g Egg liquid; 14g milk powder; 40g Sugar; 2g salt; 23g butter; 4.5g yeast; 21g Pork floss

by Fengyi Painting

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Although it is a fermentation, this toast is also very explosive, the same soft and fragrant, plus my favorite pork floss, the taste is superb!
The recipe uses Jinshan Japanese-style toast flour, 100% imported high-quality wheat, white and delicate flour, high protein content, good water absorption, easy to film, the toast wheat is rich, soft and delicious.

Ingredients

Pork Floss Toast

1. Prepare the ingredients you need.

2. Add water, egg liquid, sugar, salt, Jinshan Japanese toast powder, milk powder and yeast powder into the mixing tank.

3. Start the cook machine to make the noodles.

4. Knead until it forms a dough, pull out the coarse film, and add butter to the mixing tank.

5. Then knead to a thin and flexible film, fully expanding the stage.

6. After finishing the dough, divide it into thirds, round, cover with plastic wrap and relax for 15 minutes.

7. Take a loose dough, flatten it with your hands, and roll the dough into a tongue shape with a rolling pin.

8. Fold both sides in half and pinch the interface slightly.

9. Continue to roll it in two directions, add the pork floss, and press it slightly.

10. Roll it up from top to bottom, pinch it tightly, and roll it up to 2.5 to 3 turns.

11. Put it in the toast box with the mouth facing down.

12. Put it in the oven for fermentation, add a bowl of hot water to increase the temperature and humidity, and let it out until it is nine minutes full.

13. Brush the surface of the toast with egg liquid.

14. Put it in the preheated oven and heat it up and down at 175 degrees for about 30 minutes. After the surface is colored, you can cover it with tin foil to prevent the color from baking.

Tips:
1. Adjust the baking temperature and time according to the respective oven conditions.
2. Increase or decrease the amount of water according to the water absorption of the flour.