Seaweed Sesame Pork Floss Whole Wheat Bun

Seaweed Sesame Pork Floss Whole Wheat Bun

1. The eggs in the refrigerator need to be warmed up, and the water is heated to 37 degrees, and the baking powder is added to incubate.

2. Mix whole wheat flour and high-gluten flour, add salt and granulated sugar.

3. Pour the fermentation broth into the cook machine.

4. Give it a stir and add the eggs.

5. The cook machine knead for 20 minutes, and the cook machine rests every 10 minutes in hot weather.

6. Check the hardness of the dough.

7. Add butter.

8. Continue to knead the dough for 20 minutes.

9. Check whether the dough can come out of the film.

10. The glove film came out.

11. Round into the mold and cover with plastic wrap.

12. Ferment in the oven, put a bowl of hot water at the bottom, and ferment for 60 minutes.

13. Poke with your finger to not rebound.

14. Take out the exhaust.

15. Divide into nine doses, cover with plastic wrap and let stand for 20 minutes.

16. Roll the potion into a round cake and spread it with salad dressing.

17. Then add seaweed and pork floss.

18. Wrap it up and tighten the opening.

19. It is fermented twice in the oven, and the method is the same as above, which is also 60 minutes.

20. After fermentation, brush with egg liquid.

21. Preheat the oven to 190 degrees and bake for 20 minutes.

22. Colored satisfaction stamped tin foil.

23. Take out to cool after roasting.

24. Brush the surface with salad dressing.

25. Dip into the meat floss to bond.

26. The delicious bread is complete.

27. Just cut it and you can taste it.

Tips:

Brush the egg liquid after the two fermentations, or not brush it, because the surface is glued to the floss, and the brush is for aesthetics.