Mozzarella meat floss bread

Overview

The perfect combination of meat floss and mozzarella, it feels like a small pizza and tastes good...

Add all ingredients for bread dough into bread machine except butter.
Start the 8th dough mixing and proofing gear and start kneading the dough for the first time. Stop the machine after kneading and do not ferment.
After the first kneading, the dough cannot yet pull out a thin film.
Start the bread machine and knead the dough for the second time without fermentation. After the second kneading, it can barely form a thin film.
Add butter and start kneading the dough for the third time. If necessary, you can knead the dough for the fourth time.
After the third or fourth time of kneading the dough, a thin film can be pulled out, so it can be fermented.
Look at the condition of the film. Even if there are cracks, the areas around the cracks are very smooth, so it's OK.
It will ferment until it doubles in size.
Divide into small pieces of dough of about 70 grams.
Take a piece of dough, cut it crosswise, and separate the four corners outwards.
Place in the oven to rise for a second time until doubled in size.
Squeeze on the salad dressing. (Put the salad dressing into a piping bag and cut a small opening for piping.)
Then sprinkle with pork floss, and then sprinkle with mozzarella. (Thaw and soften the masu naturally, then cut into small cubes.)
After preheating the oven, bake at 180 degrees for about 15 minutes.
The perfect combination of meat floss and mozzarella, it feels a bit like pizza and tastes good.