Pumpkin Pork Floss Sesame Bun
1.
Put all the ingredients in the dough except butter into the bucket of the cook machine in the order of the bottom liquid, the middle flour, and the upper dry yeast
2.
Start the cook machine to knead the dough, when the dough is smooth and tough, add butter softened at room temperature
3.
Continue to knead to the almost complete stage where the film can be pulled out
4.
Take out the dough, put it in a clean container, cover with plastic wrap, and carry out basic fermentation for 1 hour
5.
Fermented to 2-2.5 times the original size
6.
Put the fermented dough on the kneading mat and press to exhaust
7.
Divide the vented dough into 8 equal parts, each about 57g, cover with plastic wrap after rounding, and relax at room temperature for 15 minutes
8.
Take 1 part of loose dough and press flat, and use a rolling pin to roll it into a tongue shape
9.
Cut 3 knives at the bottom into 4 small strips, and cover the top with appropriate amount of seaweed and pork floss
10.
Roll up from the side where the meat floss is spread, separate the 4 small strips slightly and cover the rolled dough, and pay attention to pinch tightly at the end
11.
Put it into the mold after it's done
12.
Make all the remaining 7 doughs and put them in the mold
13.
Cover with plastic wrap and continue to ferment to double the size
14.
After fermentation is complete, brush a layer of egg yolk liquid on the surface
15.
Sprinkle with white sesame seeds
16.
Put the mold into the lower part of the preheated oven and bake at 180 degrees for 20 minutes. If the coloring is too fast in the middle, pay attention to cover with tin foil
17.
After being baked, put it on a drying net to dissipate heat, and it is better to eat when there is a little residual temperature
18.
Finished picture
Tips:
1. After rolling up the dough, you must pinch it tightly when you close it, otherwise the dough will split and crack during the second round;
2. Seaweed pork floss can also be replaced with original flavored pork floss and sesame pork floss;
3. Don't brush too much when brushing the egg liquid, just a thin layer;
4. Please adjust the baking temperature and time according to your own oven.
