1. All the ingredients are ready; first put the whipped cream, canola oil, milk, sugar, and salt into the inner bucket of the bread machine. The salt and sugar should be placed diagonally.
2. Pour in the flour and bury the yeast in the flour.
3. Use the kneading program of the bread machine to knead these materials into a dough. Start a kneading program.
4. Use the "fermentation" program of the bread machine for basic fermentation. When the dough is 2.5 times its original size, dip your fingers in the flour and poke a hole in the top of the dough without collapsing or shrinking, and fermentation is successful. The collapse indicates that it is getting bigger, and the retraction indicates that the fermentation is not in place.
5. Take out the dough, place it on a kneading mat, vent and knead it round, cover with plastic wrap and relax for 10 minutes, so that it can be easily rolled out later.
6. Roll out the dough into a long sheet with a thickness of about 5 mm, and apply a layer of canola oil (not included) on top. Sprinkle another layer of homemade pork floss.
7. Use a scraper to cut the whole dough into pieces, about the same size as the width of the mold.
8. Stack these dough pieces and cut them crosswise.
9. Place the sliced noodles upright in a non-stick toast mold, and then sprinkle the floss that fell off during the slicing process on the surface.
10. Put it in a warm and humid place for secondary fermentation; you can also put it in the oven to ferment, and put a bowl of hot water at the bottom of the oven. It takes about 40 minutes to ferment.
11. When the dough is twice the original size, the oven starts to preheat, 190 degrees; if you want a bright surface, you can use a brush to brush a layer of egg liquid, but there is meat floss on it, which is a bit difficult to brush.
12. Put the mold into the middle layer of the preheated oven, 190 degrees, up and down, about 25 minutes.
13. After being out of the oven, it can be demoulded immediately, and the bag can be sealed and stored when it is aired on the drying rack to hand temperature.
Tips:1. To make this kind of bread, it is enough to knead the dough to the expansion stage, and you don't have to pursue the "glove film";
2. I use canola oil. Canola oil has the lowest fat content in cooking oil. It contains no trans fat and cholesterol. A daily intake of 20 grams of canola oil can help us stay away from heart disease.
