Stroganoff Pork Floss Rolls

Name: Stroganoff Pork Floss Rolls
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 160g High fan; 60g Low powder; 30g Caster sugar; 3g salt; 7g milk powder; 100g water; 25g egg; 4g yeast; 22g butter; Some Homemade pork floss; Some White sesame; Some Chopped chives; Some Whole egg liquid

by Cooking for baby

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Salad dressing is a kind of condiment. Its main raw materials are vegetable oil, egg yolk and brewed vinegar, plus seasonings and spices. After the oil and egg yolk are fully stirred, emulsification occurs, and it becomes a delicious salad dressing.

The brand of salad dressing I trust the most is Chobe. One is that it has a strong taste, and the other is that it does not use coloring or preservatives, which makes it more comfortable to eat. Usually just use it to dip and mix, you can deduce a variety of delicacies. Today, it is used to make mayonnaise and pork floss rolls. The delicious combination of pork floss and mayonnaise is even more enjoyable.
(The prescription refers to the ruler's)"

Stroganoff Pork Floss Rolls

1. Put all the ingredients except butter in the bread machine and stir for 20 minutes.

2. Add butter and stir for another 20 minutes, until it becomes a slightly transparent film-like dough

3. Let it ferment at room temperature to 2.5 times its size.

4. After the fermented dough is vented, knead and relax for 15 minutes, then roll it into thin slices according to the baking pan. (It is best to put oil cloth or oil paper underneath and roll it out to facilitate the movement to the bakeware.)

5. Move to the baking tray and use a fork to make a small hole to prevent it from arching during baking. Then put it in a warm and humid place for secondary fermentation.

6. The dough that has been fermented to twice the size is evenly brushed with egg liquid, sprinkled with white sesame seeds and chopped chives, and gently pressed with your hands.