Scallion Pork Floss Steak Bun
1.
Mix the ingredients except butter and knead into a dough without excessive kneading. Cover with plastic wrap and let it stand for 30 minutes or 1 hour.
2.
After the dough has been standing still, the rough film state can be pulled out by hand. Add butter at this time.
3.
Knead the dough out of the glove film by kneading, throwing, and pinching.
4.
Put the dough in a bowl and cover with plastic wrap to ferment at room temperature.
5.
While the dough is fermenting, crush the steamed salted egg yolk.
6.
Add pork floss, mix well and set aside.
7.
The made dough is twice as big.
8.
Divide the dough into 8 portions
9.
Round the dough, cover with plastic wrap and relax for 15 minutes.
10.
The loosened dough is rolled into a tongue shape.
11.
Turn it over and put on the salted egg floss.
12.
Roll up to the other.
13.
Wrap them in sequence and place them in a non-stick baking pan for secondary fermentation.
14.
The fermented dough is brushed with egg mixture and sprinkled with chopped green onion.
15.
Put it in the preheated oven and bake at 170°C for about 16 minutes. Pay attention to the inspection and cover with tin foil in time.
Tips:
Kneading the noodles by standing still will save time! And the film is also relatively fast.
