#trust之美# Shredded Pork Floss Buns with Onion Fragrant
1.
The dough is prepared in advance, and the dough is put into the refrigerator to ferment for 15 hours or more. Put it into the bread machine according to the method of liquid first and then powder, put the salt and yeast diagonally, take out the dough, and tear it into small pieces. Add to the main dough and start a kneading program to the expansion stage.
2.
After completing a kneading process, add butter, continue to start a kneading process, and then leave it to ferment in the bread bucket.
3.
Prepare pork floss, add an appropriate amount of pork floss to a little salad dressing and mix it for later use.
4.
Chop the shallots and ham and set aside.
5.
Once the dough is finished, it is about 2 times as big. Poke a hole in your finger and the dough does not shrink and your hands indicate that the fermentation is complete.
6.
Take out the dough and press it out and divide it into 6 equal parts.
7.
Spread an appropriate amount of floss and ham on each serving.
8.
The dough rolls up from top to bottom.
9.
Roll them one by one and put them in an 8-inch hollow mold, sprinkle with chopped green onion and ham, and place them in a warm place for second fermentation.
10.
For the second serving until 80% full, preheat the oven for 5 minutes, 160 degrees for 35 minutes.
11.
After completion, shake it a few times and release the mold, put it in a cool fresh-keeping bag at hand temperature and save it.
Tips:
It saves time to make bread with the middle method and the bread made is very soft. The mold is not limited to 8-inch hollow molds. Other molds can also be used to make meal packs or toast molds. Different brands of bread have different water absorption properties. When kneading the dough, observe the state of the dough and increase or decrease the amount of liquid. The oven temperature is different, please adjust the time and temperature according to your oven temperament.
