1. In addition to butter, put eggs, sugar, salt, milk powder, water, light cream, high-gluten flour, and low-gluten flour in the bread machine in sequence. Dig a small hole in the flour and put yeast in it. Follow the kneading procedure for 20 minutes. And make a dough
2. After kneading the dough, add butter that has been softened at room temperature, and knead the dough for another 20 minutes until the dough is very smooth. At this time, the dough can be stretched.
3. After the dough is made, take it out and knead it into a circle, put it in a large container and cover it with plastic wrap, carry out the first fermentation, and send it to twice the size.
4. Ferment until you dip your fingers in flour, poke a hole, and do not shrink back (it took about 1 hour and 40 minutes in winter)
5. After the fermentation is complete, take it out to exhaust, knead the dough, cover it with plastic wrap, and let the dough relax for 15 minutes
6. After relaxing, roll the dough into pieces
7. Just cut into small pieces at will. This bread does not require a whole shape and beautiful, so just cut it casually.
8. The mold needs to be buttered to take off the film. Spread the small dough in a 7-inch round mold without filling it up, just empty it. Then squeeze the salad, sprinkle some meat floss, squeeze the salad, and repeat the above steps. The dough is all laid out, there are 3 layers in total
9. The spread bread is put into the oven for two times, and the fermentation function is 50 minutes.
10. The following picture shows the second shot in good condition, just full of film
11. Preheat the oven at 180 degrees for 5 minutes, wait until the oven hums, put the bread in the oven at 180 degrees for 40 minutes, cover the tin foil for the first 30 minutes, and remove the tin foil for the last 10 minutes. Pay attention to the color of the surface. If it’s colored, just cover it with tin foil to prevent the surface from being colored too heavily and the pork floss will be roasted black.
