Shredded Pork Floss Bread
1.
The middle seed part is ready. I use 70% Chinese to operate. It is to add 70% of the high flour in the whole recipe and water which accounts for about 60% of the flour, add all the yeast and knead it together, so there is no yeast in the main dough!
2.
When the weather is low, you can use warm water not exceeding 40 degrees Celsius and pour it into a clean basin. Sprinkle the yeast evenly to let the yeast melt (in summer, cold water is enough, and the yeast can be reduced by 0.5 g).
3.
Pour the high flour in the middle-species part, the amount of flour is not much, I directly wear PVC gloves to knead, or the bread machine can be used. The steps are the same.
4.
The noodles are too dry. Do not add water. It is more convenient to knead by hand or to operate the bread machine. The cook machine may have too little dough to be easily hooked. Refrigerate to send, need to knead smoother, as shown in the picture.
5.
Knead it well, put it in a clean basin, ferment for half an hour at room temperature, transfer it to the refrigerator to ferment, and place it near the door. The temperature is too low and it is not easy to send. Send it to 3-4 times larger. It takes more than 12 hours. I usually prepare it the next night and use it the next morning.
6.
The inside of the developed medium-type dough is honeycomb-shaped. As shown in the figure. The dough in the middle part will have a slightly sour taste when it is good, and it will not affect the use. It can be used directly when taken out of refrigeration without reheating.
7.
Prepare the main dough ingredients, cut the butter into small pieces in advance and soften it for later use.
8.
Put the liquid in the noodle bucket of the cook machine and sprinkle the yeast. Then add milk powder, high powder, sugar and salt (the salt should not come into contact with sugar or yeast), and finally cut all the noodles into small pieces. This amount of water is just right. Different powders have different water absorption properties. You can reserve 10 grams of water and add it as appropriate. If you think the dough is too dry, you can also add 5-10 grams of water.
9.
Slowly beat the noodles into a dough in the first and second gears, and then turn to the third and fourth gears to start whipping. The bottom of the tank can be scraped with a scraper. At first, the hands are a little sticky. When the gluten is formed, the dough will not stick. After the dough is formed into a dough, check whether to add the reserved water according to the condition of the dough. After the coarse film state, add the softened butter.
10.
After adding the butter, first mix with gears 1 and 2, and then turn to gears 3 and 4 to start whipping. Generally, the expansion can be achieved within a few minutes, so be careful not to overspread. It is enough to pull out the transparent and strong film.
11.
The dough is not sticky and smooth. Take out, arrange and round, cover with plastic wrap and continue proofing at room temperature for half an hour. There is no need to poke holes to check, the summer time is shortened, and the hair in warm places in winter does not need to be doubled. The timer is very important at this time to prevent over-sending.
12.
The loose dough is pressed, vented, and rolled out into a rectangular shape. Sprinkle an appropriate amount of meat floss, depending on personal preference. Use a scraper to cut into small squares. If the dough is sticky, you can dust it.
13.
Stack the two pieces together and put them upright into the non-stick hollow film. This is placed at random, I like to put it upright, put it close to it, don't put it too loose. Or it can be placed flat and discharged directly. It does not affect, just put it in directly. Line up, sprinkle with pork floss, chopped green onion, and squeeze with salad dressing or your favorite sauce.
14.
Mine is a non-stick mold. Chiffon molds are covered with greased paper or coated with oil. Perform two shots, with a temperature of 35-36 degrees, and a humidity of 80, for 40-50 minutes, twice as large. If there is no fermentation tank, if the oven is fermenting, put a pot of warm water underneath. The temperature and humidity can be observed with a thermometer and hygrometer.
15.
When the fermentation is almost complete, take it out and preheat the oven 170 up and down for 10-15 minutes. Preheat it, put it in the middle and lower layer of the oven, my 30L oven, put it on the bottom layer, and bake for 25-28 minutes. The hollow is heated evenly.
16.
Take it out of the oven and put it on a cool shelf to cool, and then seal it for storage.
Tips:
Tips 1. If the time is not enough, the medium seed can be sent at room temperature, and the seed surface can be kneaded evenly. It can be sent for about 3-4 hours, or 3-4 times the size.
2. If there is no hollow, you can wrap the tin foil in a paper tube and put it in the middle, or leave a circle in the middle without putting the dough.
3. If the round mold is not empty, increase the baking time by 2-3 minutes and adjust it according to your own oven.
