How to make meat floss salad dressing bread (tangzhong)

Overview

Tangzhong fermented bread is super soft and silky, and can be stored longer than the direct method. With rich fillings, the bread has a distinct texture. I believe you will fall in love with this bread if you make it

Tags

• baking
• butter
• high gluten flour
• pork floss
• whipping cream
• whole egg liquid
• yeast
• milk
• powdered sugar
• salad dressing
• salt
• water

Ingredients

Steps

1. 1 Make the soup part first, mix water and flour, stir evenly with a hand whisk until there are no particles

   

2. 2 Put the milk pot on the cassette stove, turn on low heat, and stir it into a transparent paste while heating, and heat it to about 65 degrees (do not boil it, be sure to use a non-stick pan)

   

3. 3 Cool the cooked soup for later use

   

4. 4 Prepare the ingredients needed for the dough

   

5. 5 Now make the dough. Pour all the dough ingredients except butter into the bread barrel first as liquid and then as solid. Dig different holes for salt and yeast and place them

   

6. 6 Turn on the dough kneading mode of the bread machine. After the dough is slightly kneaded, add the cooled Tangzhong batter. After the dough is kneaded into a smooth state, add butter

   

7. 7 Knead until you can easily pull out the glove membrane, then it is ready. Start selecting the fermentation mode

   

8. 8 Let the dough rise until doubled in size (if you insert your fingers into the dough and it does not shrink back and the dough feels elastic to the touch, it is ready)

   

9. 9 Take out the dough and press to deflate, divide into 8 small doughs of even size, roll into balls, cover with plastic wrap and let rest for 15 minutes

   

10. 10 Use a rolling pin to roll the dough into a cowshed shape. Don't roll the dough too thin. Spread the salad dressing evenly on it and sprinkle with pork floss

    

11. 11 Roll up the dough from bottom to top, do not roll it too tightly, be sure to pinch the closing edge tightly, and shape it into an olive shape

    

12. 12 Place the seam side down on a baking sheet, lightly brush the surface with egg wash, then squeeze on salad dressing and tomato sauce, top with meat floss, and ferment in the oven at 38 degrees until doubled in size, about an hour

    

13. 13 Put the fermented bread into the preheated oven, heat the middle shelf to 180 degrees, and bake for 18 minutes. When the color is satisfactory, cover it with tin foil (I have a one-button shuttle electronic oven, and the temperature is slightly more accurate. If you use a mechanical oven, please pay attention to the appropriate temperature adjustment)

    

14. 14 The delicious pork floss salad dressing bread is freshly baked. Take a bite and feel full of happiness