Scallion Pork Floss Bread Roll Medium Kind
1.
First, let's operate the middle seed dough:
The ingredients in the middle kind of dough are ready, the water is microwaved for 30 seconds to warm up, put in the bread bucket and then put the yeast to stand for 2 minutes, then add all other ingredients
2.
Knead the dough in the bread machine for 10 minutes until it is even, then wrap it in plastic wrap and put it in the refrigerator to ferment overnight or leave it in a warm place to ferment to 3-4 times its size
3.
After fermentation, prepare the main dough material
4.
Cut the medium kind of dough into small pieces and put them in the bread
5.
Put all the ingredients in the main dough (except butter) and knead for 30 minutes in the bread machine
6.
After kneading the dough, put the butter softened at room temperature and knead the dough again for 15 minutes in the bread machine
7.
After kneading the dough, round it on the chopping board and beat it a few times to check if the glove film is formed
8.
Divide the dough into two parts, cover with plastic wrap, and let it sit for 20 minutes. I made two rolls, so I divided it into two parts.
9.
Roll out the dough to the same size as the baking pan, try to be even
10.
Put it in the oven (unplugged), put a pot of hot water, and carry on the second fermentation for about 1 hour.
11.
After fermenting, brush the whole egg mixture and sprinkle with white sesame and chopped green onion
12.
Put it in a preheated oven and bake at 180 degrees for 12 minutes and immediately cover it with a piece of damp gauze. This can effectively prevent the rolls from cracking.
13.
After cooling down, you can see the color is quite good, and the bread is very soft
14.
Make a few strokes on the reverse side of the dough, so that the roll will be tighter and look better. Be careful not to cut it through and apply the salad dressing.
15.
Sprinkle the right amount of pork floss
16.
After the roll is rolled up, let it stand for a while, so that the fixation is better. When it is fixed, you can cut the roll. After cutting off the two sides, cut the roll into 3 evenly. Spread the salad dressing on the side evenly. Pork floss
Tips:
For bread, I have never really liked the direct method. I usually use Chinese or soup. This seems a bit troublesome, but the effect will be better, the bread will be softer and the aging speed will slow down a lot. The bread is still very delicious after 2.3 days, and the organization is very delicate. The so-called slow work is probably the case. This spring onion pork floss bread roll made this time is a kind of bread that I like very much. The more important thing about this bread is that when it is rolled, it will fall short if it cracks. Therefore, the middle method I used can make the bread soft, and when it is baked, a supermarket gauze is added to the bread, which is also very good to prevent the roll from cracking. It is also possible to lightly scratch the bread before rolling. It can be rolled up very well, the overall effect is still very good, and it is still very delicious after two nights.
