Hand-shredded Pork Floss Bread
Overview
The hand-shredded pork floss bread is rich in aroma and delicious, and the family likes it very much. Suitable for the large size Bauermaker convex base 2-piece die set for School Kitchen.
Tags
Ingredients
Steps
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Pour all the ingredients except butter into the bread bucket and set the dough program;
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After 20 minutes, pause and add butter;
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Reset the dough program of the bread machine (this program is for 30 minutes of kneading and 1 hour of dough rising);
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After 30 minutes of kneading, the dough can be pulled out of the film;
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The bread machine continues to work;
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After 1 hour of proofing, if you do not take it out immediately, you will continue to proof for 20 minutes, totaling 80 minutes. You can dip your fingers into high-gluten flour and poke a hole in the middle of the dough. If the hole does not shrink back, it proves that the dough has fermented well;
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Take out the dough, deflate it and roll it into a round shape, cover it with plastic wrap and let it rest for 15 minutes;
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Divide the dough into two parts, roll out one part of the dough and use a scraper to cut it, but be careful not to cut into too big pieces;
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Spread the small dough pieces in the cup mold, do not spread them completely, space them slightly apart, and squeeze on the salad dressing;
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Sprinkle appropriate amount of pork floss;
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Continue to spread the small dough sheets, squeeze out the salad dressing, and sprinkle the meat floss until all the small dough sheets are spread out. Do the same for the other cup;
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Carry out final fermentation until the dough doubles in size;
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Preheat the oven to 170 degrees, put the mold in, and bake for 30 minutes. When the surface of the bread is colored halfway, cover it with tin foil;
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After taking it out of the oven, remove from the mold and cool.
