Meat floss roll bread
Overview
How to cook Meat floss roll bread at home
Tags
Ingredients
Steps
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Put all the dough ingredients except butter together, knead until expansion stage, then add butter.
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Continue kneading until the dough is fully kneaded.
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Place the kneaded dough in a warm place for basic fermentation. Let the dough rise until it doubles in size.
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Take out the dough, flatten it and deflate it, then roll it into a round shape and let it rest for 15 minutes.
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Place the relaxed dough on the pre-cut oil paper and roll it into a large piece of the same size and shape as the baking pan.
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Place in a baking pan for final fermentation. Ferment until doubled in size.
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Prick holes all over the surface with a fork.
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Brush the surface with egg wash, then sprinkle with chopped chives, chopped sausage and sesame seeds.
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Preheat the oven. Bake at 180 degrees for 12 minutes. Take it out, take it out of the baking pan together with the parchment paper, and place it on a cooling rack.
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Wrap the surface of the bread with plastic wrap. The purpose is to allow the bread to dissipate heat and soften while also having good moisture.
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When the bread is lukewarm, peel off the plastic wrap, turn the bread over, and spread the salad dressing on it.
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Roll up.
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Roll the rolls and cut into segments according to your preference. Mine was cut into three sections. Spread salad dressing on both ends.
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Glue the meat floss evenly. Do everything this way.
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Rolled pork floss rolls.