Shredded Pork Floss Bread

Name: Shredded Pork Floss Bread
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 225g High fan; 5g yeast; 20g butter; 100g pure water; 70g Soup; 45g Egg liquid; 28g Sugar; 2g salt; 40g Pork floss; 50g Salad dressing; 30g chopped green onion

by Gentleman

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

When I was young, I only loved to eat one type of bread, that is, pork floss bread. Later, I played with the oven, but I didn’t even make a meat floss bread. Yesterday I suddenly became diligent, and the finished product tasted many times better than the cake shop! The child said after school that he could smell the scent from a distance, very welcome I ate half of it. This is the breakfast prepared for today! The soup method I used for this bread. The bread has a very soft taste, with the salty aroma of pork floss, the sweetness of salad dressing, and the unique aroma of chives. It is a must, and it can be regarded as a particularly classic bread. Friends you like may wish to make them for your family.

Shredded Pork Floss Bread

1. Stir pure water and high-gluten flour evenly, stir while cooking on a low fire, and cook until a paste is off the fire

2. Put all the dough ingredients in the bread machine except the butter, and start kneading the dough.

3. Knead the dough for 15 minutes and add butter for another 10 minutes

4. Knead the dough until it can pull out a strong film and it can be fermented

5. Reunite the dough, put it in a larger container, cover it with plastic wrap, leave it in a warm place to ferment, and let the dough grow to twice its original size.

6. Wash the shallots, use kitchen paper to absorb the moisture, and cut into chopped green onions.

7. The fermented dough was taken out and exhausted with a rolling pin, then covered with plastic wrap and relaxed for 30 minutes, and then cut the dough into small pieces with a scraper. I cut it at will without weighing it.

8. Cut small pieces of dough into the mold. Squeeze a layer of salad dressing, top with pork floss, sprinkle with chopped green onion, and add two layers in a circle. If you use a cake mold like mine, please remember to grease the mold and put greased paper on it.

9. I used two 6-inch molds for baking at the same time. If I use an 8-inch mold, just use one.

10. Put the mold in the oven, put a bowl of hot water next to it, and turn on the oven at 36 degrees for two shots.

11. The second fermentation is complete.

12. Bake in the oven at 150 degrees for 25 minutes.

Tips:
1. Please adjust the temperature and time according to your own oven. If it is open oven baking, please increase it by about 20 degrees. The recipe temperature is air oven baking\n2. The water absorption of flour is different, so do not add water at once, adjust the water volume according to your own dough state. \n3. If you use an 8-inch mold, just use one