Sausage Floss Bread
by Misty soul
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. In the bread bucket, add other ingredients except butter in the order of liquid first and flour.
2. The dough is kneaded in a bread machine. After a kneading process is completed, the dough can be inspected, and the film can be pulled out, but the film is thick and uneven.
3. Add the softened butter and continue a kneading process.
4. Inspect the dough, you can pull out the film.
5. Round the dough, cover it with a damp cloth or lid, and leave it in a warm place to ferment to 1.5-2 times its size.
6. Dip your fingers in flour and poke a hole in the middle of the dough. The dough does not collapse or the small hole does not shrink, indicating that the fermentation is complete.
7. The fermented dough is vented, divided into 8 equal parts, and rounded one by one, and covered with plastic wrap to relax for 15 minutes.
8. Roll the loose dough into an oval shape.
9. Turn it over, place it horizontally, and thin the bottom edge.
10. Spread a moderate amount of salad dressing in the middle.
11. Sprinkle some pork floss.
12. Put a Taiwanese style sausage.
13. Roll up from top to bottom.
14. Close the seal.
15. With the seal facing down, drain into a baking pan covered with tarp.
16. Put it in a warm and moist place for the final fermentation, lightly touch the dough to have indentations and feel the dough has tension.
17. Brush the egg wash.
18. Set the middle layer of the preheated 180 degree oven, and bake for about 20 minutes.
19. The toasted bread is moved to the baking net and placed until lukewarm.
20. Spread a layer of salad dressing on the surface of the bread before eating.
21. Dip it with thick pork floss, I am also a local tyrant.
22. Fluffy.
23. Eat one when you are hungry and immediately resurrect with full blood.
