Seaweed and meat floss bread

Seaweed and meat floss bread

Overview

I really can’t get enough of bread. It's not that sweet, it's not that expensive, it has a variety of fillings, it tastes so good, and its nutritional content isn't bad either. Therefore, the bread I made is quite popular. This time I made meat floss and seaweed bread. Although it is a small oven, the taste and appearance are quite good. Our whole family likes it. I’ll try the new bread next time I have the chance.

Tags

Ingredients

Steps

  1. Weigh all ingredients and place into a large basin. (Do not put salt and yeast one after another, put liquid first and then powder)

    Seaweed and meat floss bread step 1

  2. Knead into smooth dough

    Seaweed and meat floss bread step 2

  3. Place in the refrigerator to ferment for about 12 hours until doubled in size.

    Seaweed and meat floss bread step 3

  4. Take out and divide into equal parts, deflate and roll into balls. I divided it into two equal parts in total.

    Seaweed and meat floss bread step 4

  5. Roll out one of the green embryos and roll one of the green embryos into a rectangular shape, which is larger than the nori and larger than the nori

    Seaweed and meat floss bread step 5

  6. Sprinkle pork floss on top, leaving a margin around the edges.

    Seaweed and meat floss bread step 6

  7. Spread a sheet of seaweed. If the seaweed is too big, fold it slightly.

    Seaweed and meat floss bread step 7

  8. Roll up and put in the oven to wait for secondary fermentation

    Seaweed and meat floss bread step 8

  9. After it has doubled in size, brush with egg wash and bake in the oven at about 170 degrees for 13 minutes

    Seaweed and meat floss bread step 9