1. Pour all materials except butter into the bread bucket, set up the dough mixing program;
2. After 20 minutes, pause and add butter;
3. The bread machine resets the dough dough program (this program is for mixing dough for 30 minutes and dough for 1 hour);
4. After 30 minutes of kneading, the dough can be pulled out of the film;
5. The bread machine continues to make dough;
6. After the one-hour baking work, the dough was not taken out immediately. It continued for 20 minutes, a total of 80 minutes. You can dip your fingers in high-gluten flour and poke a hole in the middle of the dough. The hole does not shrink, which proves that the dough has been fermented.
7. Take out the dough, ventilate and round, cover with plastic wrap and let it rest for 15 minutes;
8. Divide the dough into two parts, take one part and roll it out at will, use a scraper to cut apart, but be careful not to cut too large pieces;
9. Spread the small noodles in the cup mold without spreading it all over, space it a little apart, and squeeze the salad dressing;
10. Sprinkle an appropriate amount of pork floss;
11. Continue to spread the small noodles, squeeze the salad dressing, and sprinkle the pork floss until the small noodles are all covered, do the same in the other cup;
12. Carry out the final fermentation, the dough will be twice as large as the original;
13. Preheat the oven to 170 degrees, put it in the mold, bake for 30 minutes, cover the surface of the bread with tin foil in the middle;
14. After being out of the furnace, it will be demoulded and cooled.
Tips:1. The water absorption of flour is different. Please increase or decrease the amount of liquid in the formula as appropriate.
2. When the small dough pieces are spread into the mold, separate them slightly, and the dough will expand when it is finally fermented.
3. When baking, pay attention to the state. After the surface is colored, it should be covered with tin foil.
4. The baking temperature and time are for reference only.
