Shaped salad dressing and meat floss flower-shaped lunch bag

Overview

When making bread in summer, if it is shaped slowly, it will easily ferment in advance. My little one is still clamoring for bread, so today I arranged for her this quick and easy salad dressing and meat floss flower-shaped meal bag! Simple and quick! The shape is cute. The salty pork floss with salad dressing is paired with soft bread. The salty bread is more popular! The recipe can make 6 pieces. The filling is seaweed meat floss, but you can use original meat floss.

Tags

• baking
• breakfast
• butter
• high gluten flour
• high sugar resistant dry yeast
• low gluten flour
• seaweed and meat floss
• whipping cream
• white sesame
• whole egg liquid
• fine sugar
• milk
• salad dressing
• salt

Ingredients

Steps

1. 1 Prepare materials. Cut out the butter ahead of time and soften it.

   

2. 2 Put the bread ingredients into the dough bucket, place the salt and sugar separately, and keep the yeast out of contact with the salt and sugar.

   

3. 3 If the temperature is too high, you can add ice packs to control the surface temperature. Mix in the first speed until there is no dry powder, then turn to the fourth speed and beat until the dough is slightly smooth and can pull out a rough film. Add butter.

   

4. 4 Turn to speed 1 and beat until the butter is combined with the dough, then turn to speed 4 and beat until it expands. Take out the dough and fold it into a round shape. Cut a piece and slowly pull it apart until a transparent and slightly strong film emerges. Roll into a round shape and place in a fermentation box, ferment at 27-28 degrees until doubled in size.

   

5. 5 During fermentation, mix the meat floss and salad dressing evenly.

   

6. 6 After fermenting the dough, dip your finger in flour and poke holes into it so it won't shrink and collapse immediately.

   

7. 7 Take out and press to exhaust. Divide into 6 portions, 68g each. Fold the dough from the edge to the center, making it slightly round.

   

8. 8 After rounding, cover with plastic wrap and let rest for 15 minutes.

   

9. 9 Take a piece of loose dough, roll it out and turn it over, and put 1/6 of the filling on it.

   

10. 10 , still use the method of folding the edges towards the center, pinching the edge downwards, flattening and cutting into 6 equal parts. There is no need to cut off the center point. Shape well and place on baking sheet.

    

11. 11 Put it in the oven to ferment and add a bowl of water to increase the humidity. Ferment at 35 degrees for about 35 minutes, 1.5-2 times in size, gently press the surface and slowly rebound.

    

12. 12 When the second batch is almost done, take it out and brush it with a layer of egg wash, sprinkle white sesame seeds on the center, and preheat the oven to 180 degrees.

    

13. 13 Place in the lower middle rack of the preheated oven, adjust to 175 degrees, and bake for 15-18 minutes. When satisfied with the coloring, cover it with tin foil.

    

14. 14 After baking, take it out and transfer to a cooling rack to cool.

    

15. 15 Finished product.