Pork floss cheese sticks

Overview

Cheese is one of my favorites. Whether it's pizza, baked rice, baked dishes, pie or bread, I always like to sprinkle some on top, which can greatly stimulate my appetite. Although it is not a good thing to stimulate too much appetite, I still enjoy it. Although meat floss is not my favorite, it is indeed a good partner for bread. Hence this Pork Floss Cheese Stick. Reference serving size: 8 pieces.

Tags

• baking
• bread
• butter
• egg
• egg liquid
• high gluten flour
• low gluten flour
• milk powder
• minced dried chives
• mozzarella cheese
• pork floss
• yeast
• fine sugar
• salad dressing
• salt
• water

Ingredients

Steps

1. 1 Cut butter into cubes and soften at room temperature. Take 50 grams of warm water to dissolve the yeast and let it sit for 5 minutes. Then the yeast water and other dough ingredients (except butter) are all mixed together.

   

2. 2 Knead it. Kneading the dough by hand is not difficult and does not require a lot of effort. It requires skillful kneading.

   

3. 3 Knead out a rough film and the edges of the holes are not smooth.

   

4. 4 At this point you can add the butter.

   

5. 5 I have always felt that there is an excellent word to describe the dough that has just been added with butter - muddy. It's a little bit that way, but that's exactly what it is. Keep kneading until all the butter is absorbed by the dough, and it will become a smooth dough again.

   

6. 6 When you feel it's almost done, cut off a piece and stretch it out to see how the film is coming out. It can pull out a medium-sized film, it is not easy to break, and the edges are smooth after being punctured, that's it. (You don’t need to pursue the glove film blindly, but you should pay attention to the condition of the film. I can only put it on my hand for the convenience of taking pictures with one hand...)

   

7. 7 Put it in a basin, cover it with plastic wrap and ferment it at room temperature. This is the first fermentation, also called basic fermentation. In winter, areas without heating require external help.

   

8. 8 When the dough has fermented to 2.5 times its size, stick your fingers with flour and lightly poke the dough. If the fingerprints do not spring back immediately and the dough does not deflate and collapse, it means it has fermented just right.

   

9. 9 Take out the fermented dough, knead it to deflate the dough, divide it into 8 parts, and knead it into a ball. Cover with plastic wrap and let rest for 20 minutes. This is the second rise, also called the middle rise.

   

10. 10 Then start shaping. Knead the relaxed dough again to deflate, use a rolling pin to roll it into a rectangular sheet, and press the sides thinly with your fingers. Place appropriate amount of meat floss filling.

    

11. 11 Roll up. Press the thin edge on the outside.

    

12. 12 After all shaping is completed, place on baking sheet.

    

13. 13 Put it in the oven, put a bowl of warm water with a temperature no higher than 50 degrees at the bottom, and perform three fermentations, which is also the final fermentation.

    

14. 14 The bread with fillings can be fermented until it is 1.5 times in size. After taking it out, brush the surface with egg wash. At this point preheat the oven to 180 degrees.

    

15. 15 Cut the mozzarella cheese into shreds, place it on the bread, then squeeze the salad dressing back and forth, and finally sprinkle with dried chives or parsley flakes (also called Basili).

    

16. 16 After all the surface decoration is completed, put it in the preheated oven, heat up and down to 180 degrees, and bake for 15 minutes, and it's done.