【seaweed Meat Floss Rolls】
1.
Mix the soup ingredients and stir while heating on a low fire until the lines appear obvious and not easy to disappear, turn off the heat, cover with plastic wrap and let cool
2.
Put all the ingredients of the main dough except the butter into the inner bucket of the bread machine, and put the soup together. Start the kneading process for 15 minutes, and knead until the dough is smooth and not sticky. (Generally, I add butter directly after 15 minutes. Pull it out to see if it is in the expansion stage. If you have higher requirements on the organization of the dough, you need to check whether it has reached the expansion stage)
3.
Put all the ingredients of the main dough except the butter into the inner bucket of the bread machine, and put the soup together. Start the kneading process for 15 minutes, and knead until the dough is smooth and not sticky. (Generally, I add butter directly after 15 minutes. Pull it out to see if it is in the expansion stage. If you have higher requirements on the organization of the dough, you need to check whether it has reached the expansion stage)
4.
After the first kneading, add small pieces of softened butter, and start the kneading program again for 15 minutes (generally, the kneading program of the bread machine is 15-20 minutes)
5.
After the second kneading procedure is over, check whether the dough is stretched to reveal a glove film (I didn’t knead to this extent, if I knead this procedure, the tissue will be more delicate and soft)
6.
Cover the kneaded dough with a lid and ferment to 2 times the size (poke a small hole in the middle of the dough, and if the retraction is not obvious, the fermentation is complete)
7.
Take out the fermented dough and let it out. Use a rolling pin to roll it into a dough sheet the same size as a baking pan. Put it into a baking pan with greased paper and leave it at room temperature for about 45-50 minutes.
8.
After fermentation is complete, brush a layer of egg liquid on the surface, sprinkle with white sesame seeds and chopped chives, and bake in a preheated oven until the surface is golden
9.
Take out the baked bread dough and turn it over (the side with chives and sesame seeds at the bottom) smear with salad dressing, sprinkle with pork floss and seaweed floss and roll it up lightly
10.
The roll is well fixed, and the rope is gently wound a few times to shape it, but not too tight, so as to avoid traces of the roll
