Shredded Pork Floss Bread
1.
Mix all kinds of materials, cover with cling film and refrigerate and ferment for about 17 hours. It can also be fermented at room temperature to three times the size.
2.
The fermented medium state is honeycomb
3.
The main dough materials except butter, mix and stir evenly, put it in a fresh-keeping bag and refrigerate overnight. If the temperature is low, you can leave it at room temperature overnight
4.
Mix and knead the left main dough and the fermented medium dough to form a coarse film state
5.
Add the softened butter, knead, and beat to the glove film, because the dough is standing still, you can quickly knead the film out, use the cook machine to knead the dough, ignore this step, directly follow the cook machine program to knead the dough
6.
Knead the dough so that it relaxes in a warm environment for about half an hour. If the room temperature is low, extend the relaxation time. It does not need to be doubled, just a little larger circle.
7.
Roll the loose dough into a square or rectangle about 40 cm
8.
Cut into horizontal strips, about 8 strips, spread with condensed milk, sprinkle with pork floss, press lightly with the palm of your hand to prevent the floss from falling off easily
9.
Sprinkle with chives and white sesame seeds. You can also sprinkle pork floss on the noodles first, and then cut horizontally into strips.
10.
Then cut the strip vertically, first cut one strip and place it on the 8-inch non-stick mold to see the size
11.
Three or four pieces stacked together
12.
Standing in a circle around the mold, there is no hollow mold, and a paper tube wrapped in tin foil and placed in the middle can achieve the same effect. (After baking, I discovered that my paper tube was really unnecessary. The strips were cut short, and there was no need for a paper tube space in the middle. The finished product was also a flower ring after it was baked.)
13.
The shaped bread dough is placed in an environment of about 35 degrees for two rounds, and it is about twice as big.
14.
Put the fermented bread dough into the preheated oven, fire up and down at 165_170 degrees, and bake for about 20_25 minutes. After the oven is out, take the bread out and cool it on the grill until it is hand-warmed and sealed.
Tips:
1: There is no hollow mold, you can use a paper tube to wrap tin foil and place it in the middle of the mold, or cut the strips short, there will be gaps in the middle, and the finished product is also flower-shaped\n2: I like to eat chives and sesame seeds, and the fillings can be whatever you like And put, such as raisins, cranberries, salad dressing
