Wheat Fragrant Pork Floss Shredded Bread
1.
All the ingredients are weighed. Except for the salad oil, all the other ingredients are put into the bread machine to start the kneading function. First select 20 minutes, and then check the status.
2.
At this time, I added another 10 minutes for a total of 30 minutes of kneading.
3.
At this time, put the salad oil into the bread machine and continue to knead the dough for 15 minutes.
4.
Knead to complete expansion, you can pull out a thin and flexible glove film.
5.
Knead and put it into the bread machine for the first fermentation to make it 1.5 times larger.
6.
Dip your fingers with flour and poke holes on the surface of the dough. If the holes do not retract, the fermentation is complete.
7.
Take out the fermented dough and press to exhaust.
8.
Divide the dough into 2 equal parts, cover with plastic wrap and relax for 20 minutes after rounding.
9.
Take a loose dough, roll out the bubbles on the side and pat it off, turn it over, and spread an appropriate amount of salad dressing.
10.
Spread an appropriate amount of meat floss, then use a scraper to cut into small pieces, and then stack them one by one into the mold.
11.
Plastic surgery can be operated as you like.
12.
Put it in the oven and ferment to 2 times its size. The flour can be slowly rebounded by pressing the flour on the dough with fingers.
13.
Put it in the preheated oven, put it in the lower layer, heat up to 150 degrees and lower to 170 degrees, and bake for 30 minutes. If the top is colored, cover the tin foil in time.
14.
Finished picture
15.
Finished picture
Tips:
1. The water absorption of flour is different, and the water absorption is different in different environments.
It is recommended to reserve 10-15 grams of water (liquid) in the recipe, and adjust it appropriately.
(This temperature is for reference only, please adjust according to the temperature of your own oven)
2. The filling can be added according to personal preference
