[student Supper] Scallion Pork Floss Roll

Name: [student Supper] Scallion Pork Floss Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 280g Flour; 20g milk powder; 70g Light cream; 50g water; 40g Sugar; 2g salt; 1 (leave a little for brushing) egg; 3g yeast; 20g butter; Some chopped green onion; Some Sliced ham; Some Cooked black sesame; Some Salad dressing; Some Pork floss

by isyuanquan

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The bread is made in a hurry this time,
It’s already night to finish a fermentation,
The fermented dough cannot be put on the next day.
I had to bite the bullet and do it.

I added the whipped cream left over from the day before yesterday,
Very soft and soft,
After it's done, it will be a supper for the children. "

[student Supper] Scallion Pork Floss Roll

1. After the completion of the fermentation, roll the dough evenly to exhaust air, and then roll the dough into the same size as the baking pan and put it into the baking pan. The pan is lined with linoleum. This step is the second fermentation. The previous steps were too rushed without taking pictures, so the first fermentation will not be repeated. (The baking tray is 28*28)

[student Supper] Scallion Pork Floss Roll recipe

2. After the second fermentation is complete, brush the surface with egg liquid. At this time, preheat the oven to 175 degrees.

3. Sprinkle with black sesame seeds, diced ham, and chopped green onion.

4. Put it into the middle and lower level of the oven at 175 degrees for about 15 minutes.

5. Cool naturally after baking.

6. When it is not hot, turn the bread upside down and place it on the greased paper. Use a knife to cut twice on the side near you to make it easy to roll up.