Ham floss bread
Overview
Every time when she comes back from the interest class, Mimi always makes noises about going to Tilyxes to buy meat floss buns. She tried to make them today. Although the appearance is not that good, Mimi’s child ate two in one go and saved dinner. She asked her: Mom’s cooking is more delicious or Tilyxes’s. She said that her mother’s cooking is delicious, but Tilyxes’s don’t taste like this... a complete defeat!
Tags
Ingredients
Steps
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Put 200g of milk, 35g of sugar, 2g of salt, 70g of low flour, 300g of high flour, 30g of egg white, and 3g of yeast into the bread machine and knead for 12 minutes. Add 35g of butter and continue kneading for 8 minutes.
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The weather is too hot, so you don’t need a bread machine to ferment. Take it out and put it in a bowl, cover it with plastic wrap and ferment it at room temperature.
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After 1 hour, the dough will ferment until it has doubled in size and will not shrink or rebound when pressed.
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Deflate the air, divide into 9 equal portions, roll into balls and let stand for 10 minutes.
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Shape and top with crispy sausage.
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Place in the oven and ferment until doubled in size. Brush with egg yolk.
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After the oven is preheated to 190 degrees, put the baking sheet into the oven and start baking. It will be ready in about 25 minutes. It’s out.
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Brush with salad dressing, dip in meat floss, and you're done.
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Here’s one without the floss.
