Scallion Pork Floss and Cheese Steak Bun
1.
Pour all the dough materials except butter and milk into the cook machine, start the first gear, and mix well.
2.
Add milk and continue to stir for a while, then turn to the second gear, about 10 minutes, at this time the dough can pull out a thicker thick film.
3.
Next, add butter and continue to knead the cook machine for about 20 minutes. At this time, the dough can pull out a strong film.
4.
Put it in a bowl and cover with plastic wrap for the first fermentation.
5.
During the fermentation process, the egg yolks are steamed in advance and then crushed into crumbles. The cheese slices are cut into small pieces, and they are added to the meat floss and mixed well. Set aside for later use.
6.
The dough is fermented at room temperature to double its size.
7.
Take out, knead and exhaust, or use an exhaust rolling pin to press and exhaust, and relax for 10 minutes.
8.
Divide into 8 equal portions and relax for 5 minutes, each about 61g.
9.
Take a portion and roll it into a beef tongue shape.
10.
Covered with fillings.
11.
After rolling up from the bottom, pinch the mouth tightly.
12.
Place them neatly in a non-stick mold for the second fermentation.
13.
Ferment to double the size. (The mold just filled up)
14.
Brush with a thin layer of egg yolk.
15.
Sprinkle a layer of sesame seeds and chopped chives evenly.
16.
Preheat the oven at 150°C for 10 minutes in advance, put it in the baking pan and turn it on the top and bottom fire at 130°C for 25 minutes and take it out.
Tips:
1. In the second fermentation, choose to use the oven for the second fermentation. Remember to prepare a cup of hot water to create a moist environment.
2. In the baking process, when the surface of the bread is baked until the color is satisfactory, remember to put a piece of tin foil.
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