Seaweed Pork Floss Bread
by @That floweropen@
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. After a procedure, add butter and salt and continue to stir (using the post-salt and post-oil method)
2. The stirred dough can be cut into a small piece to pull out a non-breakable film.
3. Organize the dough and cover it with a fresh-keeping bag to ferment once.
4. The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.
5. Press the exhaust to divide the round to relax.
6. Take a dough and roll it into an oval shape.
7. Put the Shanghai moss pork floss and squeeze the salad dressing.
8. Roll up.
9. Pinch the interface tightly and make it into an olive shape with your hands.
10. Put it into a baking tray and cover it with a fresh-keeping bag for secondary fermentation.
11. The oven is preheated in advance, and the middle layer at 160℃ is colored for 20 minutes and then covered with tin foil (time and temperature are for reference only)
12. Get out of the oven and let cool.
13. Look at the bottom.
14. Cut it open!
15. Appreciate the finished product!
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