【Seaweed and meat floss rolls】

【Seaweed and meat floss rolls】

Overview

I can’t remember how many times I have said that I like to eat salty bread. It should not only be bread, but even cakes with fillings generally like salty flavors. Seaweed and meat floss rolls are actually replacing the roll part with fermented bread. I have posted an article about cakes before, you can also refer to it. It is the Japanese cotton cake. One is dense and the other is tough. It’s up to you

Tags

Ingredients

Steps

  1. Mix the soup ingredients and heat over low heat while stirring until obvious lines appear and are not easy to disappear. Turn off the heat, cover with plastic wrap and let cool

    【Seaweed and meat floss rolls】 step 1

  2. Put all the ingredients for the main dough except the butter into the bucket of the bread machine, and put the soup seeds together, start the dough mixing program for 15 minutes, and knead until the dough is smooth and non-sticky (usually I add butter directly after 15 minutes, without pulling it out to see if it is in the expansion stage. If you have higher organizational requirements for the dough, you need to check whether it has reached the expansion stage)

    【Seaweed and meat floss rolls】 step 2

  3. Put all the ingredients for the main dough except the butter into the bucket of the bread machine, and put the soup seeds together, start the dough mixing program for 15 minutes, and knead until the dough is smooth and non-sticky (usually I add butter directly after 15 minutes, without pulling it out to see if it is in the expansion stage. If you have higher organizational requirements for the dough, you need to check whether it has reached the expansion stage)

    【Seaweed and meat floss rolls】 step 3

  4. After the first dough kneading, add softened butter cut into small pieces and start the dough kneading program again for 15 minutes (general bread machine kneading program is 15-20 minutes)

    【Seaweed and meat floss rolls】 step 4

  5. After the second kneading process, check whether the dough has been stretched to reveal a glove film (I have not kneaded it to this extent. If it is kneaded to this level, the texture will be more delicate and soft)

    【Seaweed and meat floss rolls】 step 5

  6. Cover the kneaded dough with a lid and let it ferment until it doubles in size (poke a small hole in the middle of the dough, if it does not shrink significantly, it means the fermentation is complete)

    【Seaweed and meat floss rolls】 step 6

  7. Take out the fermented dough and deflate it, use a rolling pin to roll it into a piece of dough the same size as the baking pan, put it into a baking pan with oil paper, and ferment again at room temperature for about 45-50 minutes

    【Seaweed and meat floss rolls】 step 7

  8. After fermentation, brush a layer of egg wash on the surface, sprinkle with white sesame seeds and chopped chives, bake in a preheated oven until the surface is golden

    【Seaweed and meat floss rolls】 step 8

  9. Take out the baked bread and turn it over (the side with the chives and sesame is on the bottom), apply salad dressing, sprinkle with pork floss and seaweed floss and roll it up gently

    【Seaweed and meat floss rolls】 step 9

  10. Roll up and secure, gently wrap a rope around it a few times to shape it, but not too tight to avoid leaving marks on the roll

    【Seaweed and meat floss rolls】 step 10