Meat floss toast
Overview
Learn simple baking, and your breakfast table will become richer. Various cakes, various breads, etc. Even the same toast recipe can be made into many variations with a little bit of care. For this toast, I added some meat floss to make meat floss toast. Compared with the original white toast slices, it tastes more umami like meat floss. It turns out that classmate Mao, who doesn’t like meat floss very much, also likes this toast. With breakfast staples, it will be easier to prepare breakfast in the morning. Pair it with an omelette, a pot of milk tea, or some small dried fruits and fruits, and a hearty breakfast is ready. And it will also become very rich in nutrients. For working lovers and children, one lunch is enough energy. These delicious meat floss were sent to me by Hua Kaichenghai, and they are basically used to make bread. I've almost finished the six-pack. Thank you here!
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Ingredients
Steps
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Pour all ingredients (except butter and meat floss) into the bread machine and mix thoroughly.
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After kneading into a smooth dough (about fifteen minutes), add butter.
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After kneading for about 30 minutes, the dough can be pulled out into a finer film.
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Round up and place in a toast box to ferment.
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Ferment until 2-2.5 times in size.
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Take out the exhaust, divide into 3 parts, roll into balls, and let it rest for 10 minutes.
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Take appropriate amount of meat floss and set aside.
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Take out a piece of dough, roll it into an oval shape, and sprinkle pork floss evenly.
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Then carefully roll it up from one end.
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After rolling, place it in a toast mold for secondary fermentation.
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Cover when fermentation reaches eight to nine minutes.
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Preheat the oven to 170 degrees and bake for about 40 minutes.
