Resting method—pork floss rolls

Overview

By resting, the dough will reach the expansion stage easily and the bread machine kneading time is shortened. This time I let the dough rest for half an hour and specifically checked the film formation in each step. It was really practical. It took about 35 minutes to achieve a very thin film that should not be broken.

Tags

• baking
• children
• afternoon tea
• dinner with friends
• butter
• egg
• high gluten flour
• low gluten flour
• onions
• pork floss
• sugar
• white sesame
• yeast
• yogurt
• milk
• salt

Ingredients

Steps

1. 1 Knead the flour, salt, sugar, milk, and 40 grams of egg liquid into a ball. Cover with plastic wrap and let rest for 30 minutes

   

2. 2 After 30 minutes, you already have a certain amount of gluten

   

3. 3 Put the dough into the bread machine, add yeast and knead for 20 minutes

   

4. 4 After 20 minutes, the thick film can be pulled out

   

5. 5 Add butter and knead for 15 minutes

   

6. 6 A thin film is formed

   

7. 7 Carry out fermentation

   

8. 8 Knead the risen dough into a ball and let it rest for 20 minutes

   

9. 9 After deflating, roll it into a rectangle the size of a baking pan, place it on the baking pan, and ferment

   

10. 10 Brush the risen dough with the egg wash and insert some small holes to prevent it from swelling during baking

    

11. 11 Sprinkle with chopped green onion and sesame seeds, preheat the oven to 180 degrees, and bake for 15 minutes

    

12. 12 Take out the baked bread with the oil paper, spread a piece of oil paper on the surface, and keep it warm

    

13. 13 Turn the bread upside down, remove the parchment paper at the bottom, and use a knife to make cuts without cutting them

    

14. 14 Spread thicker yogurt and sprinkle with meat floss

    

15. 15 Roll up, wrap it tightly, wrap the oil paper with tape, and set it for 10 minutes

    

16. 16 Cut into sections and coat the surface with yogurt and meat floss