Seaweed Pork Floss Bread

Seaweed Pork Floss Bread

1. So the material is poured into the bread machine barrel, and the dough mixing program is started, kneading until the thick mold can be pulled out.

2. Add oil and continue to knead the dough until it expands.

3. Knead to complete expansion, you can pull out a thin and flexible glove film.

4. Round the dough and put it in the bucket of the bread machine.

5. It takes 35 minutes to start the fermentation function. After the dough has been fermented, it will be fermented by sticking a hole in the flour with your hands and not shrinking.

6. The fermented dough is taken out and exhausted.

7. Divide into 6 equal parts, cover with plastic wrap and relax for 20 minutes after rounding.

8. Roll it out again into an oval shape, and turn the dough over with the help of a scraper.

9. Add a little salad dressing to seaweed pork floss and mix well.

10. Size Shanghai moss pork floss, close your mouth and squeeze tight.

11. Roll into an olive shape.

12. All the yards are on the baking tray, with the mouth facing down.

13. After the second fermentation is 1.5-2 times larger, the fermentation is almost ready to take out. Preheat the oven at 170 degrees for 10 minutes.

14. Sift the flour, (the sifting process can be omitted).

15. Put it into the preheated oven and heat up to 165 degrees and lower to 150 degrees for 15 minutes.

16. After being out of the oven, move it to the grill and let it cool.

17. Finished picture.

18. Finished picture.

19. Finished picture.

20. Finished picture.

Tips:

1. The water absorption of flour is different, and the water absorption is different in different environments. It is recommended to reserve 10-15 grams of water (liquid) in the recipe and adjust it appropriately. (This temperature is for reference only, please press your own oven Temperature adjustment).
2. The filling can be added according to personal preference.