Scallion Pork Floss Steak Bun
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Finished picture.
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Finished product 2.
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[Chive Pork Floss Buns] Material: Arowana bread with wheat flour 300 g whipped cream 90 g milk 130 g sugar 35 g salt 3 g yeast 3 g butter 25 g Accessories: meat floss, chives, white sesame salad dressing Baking mold: Xuechu black 8 Baking time for non-stick cake pan: about 15 minutes for the middle layer at 180 degrees.
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Except butter, all the ingredients are put into the bread bucket to live.
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Knead to the expansion stage (the dough can be slightly stretched and the edges are rougher), add butter and continue to knead until the film can be pulled out.
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Proceed to fermentation to more than 2 times.
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Divide into 85 g portions and relax for 10 minutes.
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Then roll into a long strip, put an appropriate amount of pork shreds and squeeze the salad dressing.
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Roll it up into a long strip and place it in a warm and humid environment for secondary fermentation. It takes about 30 minutes.
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Brush the egg mixture, sprinkle with chives, and finally sprinkle with cooked white sesame seeds.
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Put it in the preheated oven at 180 degrees for about 15 minutes.
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Look, it's simple.
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Very attractive appearance, my child likes to eat very much.
Tips:
Little reminder:
After the bread is baked and let cool, it can be wrapped to avoid moisture loss.
The water absorption of different flours is different, please reserve 10 grams in advance to observe the increase or decrease.
