Rou Fong Little Crazy

Rou Fong Little Crazy

by Pineapple Nana

4.6 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Ingredients

Rou Fong Little Crazy

1. Polish seeds are prepared in advance, and after fermentation at room temperature, put them in the refrigerator overnight before use.

Rou Fong Little Crazy recipe

2. Except butter, all the ingredients are kneaded into a dough, and after spreading add butter and salt. Perform basic fermentation

Rou Fong Little Crazy recipe

3. The dough is twice as large as it is fermented. Dip your fingers with powder and poke holes. It does not collapse or retract.

Rou Fong Little Crazy recipe

4. Vent the dough into small balls, each of 60 to 80 grams. This depends on your preference. Bread with more grams is bigger. Cover with plastic wrap and relax for 15 minutes.

Rou Fong Little Crazy recipe

5. Take a small dough and roll it into a beef tongue shape.

Rou Fong Little Crazy recipe

6. Roll from top to bottom, tighten both ends as you roll.

Rou Fong Little Crazy recipe

7. Press the lower end of the beef tongue to be thin

Rou Fong Little Crazy recipe

8. Make the dough into an olive shape. Make a second serve. Second serve to double size

Rou Fong Little Crazy recipe

9. Brush the surface with egg wash, oven 180, and bake for 20 to 25 minutes. Just paint the surface.

Rou Fong Little Crazy recipe

10. Put the toasted bread on the wire rack to cool. Cut in the middle and squeeze in a little salad dressing. Spread salad dressing on the surface, and dip the floss on the layer with the salad dressing.

Rou Fong Little Crazy recipe

11. Just stick the pork floss and turn it over. Sealed and preserved

Rou Fong Little Crazy recipe

12. Sealed and preserved

Rou Fong Little Crazy recipe

Tips:

1 After the Polish species is refrigerated, it needs to be taken out of the refrigerator to warm up for a while before use.
2 Try to use the kind of pork floss. The crumbly taste is slightly worse.

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