#trust之美#onion Fragrant Pork Floss Buns (polish Species)
1.
Polish seed powder and water 1:1, add 1 gram of yeast powder and mix thoroughly, and can be stored in the refrigerator for 12-17 hours low-temperature fermentation.
2.
Fermented Polish seeds.
3.
After the dough is fermented, add the ingredients of the main dough, start a kneading program, add 15 grams of butter after completing a kneading program, continue kneading the dough to the expansion stage, leave it to ferment to 2 times the size.
4.
If the dough is fermented well, poke a hole without shrinking and not sticking to your hands, indicating that the fermentation is complete, take it out and press to exhaust.
5.
After the dough is taken out, divide it into 9 pieces of dough and let it rest for 10 minutes. Prepare ham, chopped green onion, pork floss and salad dressing.
6.
Take a piece of dough and press to flatten it.
7.
Put an appropriate amount of pork floss in the middle and squeeze into the salad dressing.
8.
Fold the dough in half and squeeze it tightly.
9.
Operate the 9 portions of dough in turn, roll up and let stand to ferment to 2 times the size.
10.
Prove the dough until the mold is 8 minutes full.
11.
First brush the noodles with a little egg wash, sprinkle in an appropriate amount of chopped green onion, diced ham and salad dressing. Preheat the oven at 180 degrees for 25 minutes.
12.
carry out.
13.
The fragrant pork floss buns are out.
14.
Tear and eat very soft.
Tips:
The main dough follows the principle of liquid first, powder, salt and yeast placed diagonally, and then pour the Polish dough together and knead the dough. I personally like Polish-grown bread. The texture of the bread is very delicate, and it is not easy to age. After it is baked, it is still very soft and kept in a fresh-keeping bag for 3-4 days. And the Polish species is more suitable for lazy people. After adjusting the noodles and planting them in the refrigerator, they can be used within 3 days. The oven temperature is different, please adjust the time according to the actual temperature of your oven. In addition, the water absorption of flour is different, please increase or decrease the amount of liquid according to the actual wetness and softness of the dough.
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