Spicy Pork Floss Steak Bun
1.
Weigh all the materials into the Dongling bread machine barrel (BM1352B-3C) (except butter)
2.
Knead the dough for the first time, add butter for 10 minutes, continue kneading, and knead the dough twice
3.
Spheronized fermentation to 1.5 times larger
4.
Once the dough is fermented, stick a little flour with your hand and poke a hole without shrinking. It will ferment.
5.
Take out the fermented dough to exhaust
6.
Divide into 4 equal parts, cover with plastic wrap and relax for 20 minutes after rounding
7.
Roll it out again into an oval shape
8.
Turn the dough over with the help of a scraper
9.
Lay the spicy pork floss, roll in the pork floss from top to bottom
10.
Press to the middle with both thumbs
11.
Roll again from top to bottom
12.
Squeeze
13.
Knead it into an olive shape, and then make it a little longer, (according to the size of the mold, mine is a square shaped live cake mold)
14.
Second fermentation to 1.5-2 times the size of the fermentation is almost ready to preheat the oven, up and down 170 degrees for 10 minutes
15.
Sifting the flour. My sifting flour is also quite tossing. The two babies helped me pull the oil paper, the sister helped me to pick up the fork, and the kid’s father was holding the knife. Who knew he was shaking the fork? -_-#, the powder The sieve is also thicker o(≧▽≦)o (for those who are afraid of tossing, the process of 15.16 can be omitted)
16.
Use a blade to cut out the pattern you like
17.
Put it into the preheated oven and heat up to 165 degrees and lower to 150 degrees for 15 minutes
18.
Take off the mold and let cool
19.
Finished picture
20.
Finished picture
21.
Finished picture
Tips:
The water absorption of flour is different, and the water absorption is different in different environments. It is recommended to reserve 10-15 grams of water in the recipe and adjust it appropriately (this temperature is for reference only, please adjust according to the temperature of your own oven)
