Two Flavors A Day-pork Floss Bread
1.
Prepare the materials (the water in the picture is spare, it is not used in actual operation)
2.
Beat the eggs, add milk and stir well, add sugar, and beat until the sugar is almost melted
3.
Put in the flour, start mixing the dough, add yeast when the flour is basically formed
4.
Continue to knead the dough until the dough becomes smooth, add salt
5.
Pour the salad oil
6.
Continue to knead the dough to the expansion stage, round the dough, and cover the surface with plastic wrap
7.
Put it in the oven, turn on the fermentation function, and wait for the dough to rise to twice its size
8.
Fermented dough (dip your fingers in flour and poke a hole in the dough, and the hole does not retract to indicate that the fermentation is complete)
9.
Take out the dough, divide it into 18 equal parts, round it, cover the surface with plastic wrap or wet towel, and let it proof at room temperature for 20 minutes
10.
Put tarp on the baking pan, roll out the proofed dough, brush a layer of salad dressing and spread the pork floss, make it into an olive shape or your favorite style, arrange it on the baking pan and cover it with plastic wrap, and put a bowl of water in the oven. Turn on the fermentation function, and the final proofing will be 2 times the size
11.
Preheat the oven at 180 degrees, brush a layer of egg mixture or salad dressing on the surface of the bread, and bake for 20 minutes in the oven
12.
It's out
13.
Come a close-up
14.
Finally come to Zhang family portrait:)
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