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1. First make the soup, mix the water and flour, and use a manual whisk to mix evenly until there are no particles
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2. Put the milk pan on the cassette stove, turn on a low heat, and stir it into a transparent paste while heating, about 65 degrees Celsius (don’t boil, use a non-stick pan)
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3. Cool the cooked soup for later use
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4. Prepare the ingredients needed for the dough
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5. Now make the dough. Pour all the dough materials except the butter into the bread bucket first, liquid and then solid. The salt and yeast are placed in different holes.
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6. The bread machine opens the dough mixing mode. After the dough is slightly kneaded, add the cooled soup batter, wait for the dough to knead into a smooth state, and then add the butter
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7. Knead until you can easily pull out the glove film and then knead it, and start to choose the fermentation mode
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8. The dough is fermented to twice its size (finger is inserted into the dough, and the dough does not shrink and the dough is elastic to the touch, it will be fermented)
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9. Take out the dough and press it to exhaust. Divide into 8 small doughs of even size. After rounding, cover with plastic wrap and let rest for 15 minutes.
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10. Use a rolling pin to roll the dough into a cowshed shape. Don't roll the dough too thin. Squeeze the salad dressing evenly and sprinkle with pork floss.
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11. Roll up the dough from bottom to top. Don’t roll it too tightly. Make sure to pinch tightly at the end to form an olive shape.
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12. Put it on a baking tray with the mouth down, lightly brush the surface with a layer of egg mixture, then squeeze the salad dressing and tomato sauce, put the pork floss, ferment in the oven at 38 degrees, and let it grow to twice its size, about one hour
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13. Put the fermented bread into the preheated oven, and heat the middle layer up and down at 180 degrees, and bake for 18 minutes. After the color is satisfied, cover with tin foil (my one is a one-button shuttle electronic oven, the temperature is slightly more accurate, Everyone uses a mechanical oven to pay attention to proper temperature adjustment)
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14. The delicious pork floss salad dressing bread is freshly baked, bite it down, full of happiness
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Tips:1. Sealed and preserved after preparation, and eaten within three days
2. There are eight finished products. If the oven is not big enough, you can halve the recipe.
3. Pork floss is best to be made by yourself, which is relatively healthy
4. Use high-gluten flour for flour and instant yeast powder for yeast
5. I use a PE5389 oven, please adjust the baking temperature appropriately when you use other brands of ovens
