Twist flower meat floss buns
Overview
The recipe given in the recipe is a prepared bread recipe, which is very easy to use and suitable for flower-shaped bread shapes. I don’t have high-gluten flour at home, so I switched to all dumpling flour and slightly reduced the amount of milk. The finished product is still soft and silky. Friends who like it can try it. It's a pity that I don't have a suitable round mold, otherwise the finished product would be much more beautiful.
Tags
Ingredients
Steps
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In the post-oiling method, all the ingredients except the filling ingredients are mixed and kneaded to the expansion stage, and a large film can be pulled out. Basic fermentation at room temperature.
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Ferment until doubled in size, press to deflate and divide into 4 equal parts, round and let rest for about 10 minutes.
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Roll out into round pieces of about 20cm.
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Spread an appropriate amount of salad dressing on one piece, sprinkle the meat floss, cover the other piece on top, continue to spread the salad dressing and sprinkle the meat floss, repeat until all the round slices are placed.
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Stretch the bottom circle of dough slightly, cover it on top, and pinch the edges tightly.
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Turn it upside down. Place a round mold in the middle and divide the dough into 12 equal portions along the edge of the mold.
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Take a strip of dough and twist it to the left twice, take the dough next to it and twist it to the right twice, and twist all the dough left and right in this way.
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Poke a small hole in the middle with a toothpick. Place on a baking sheet and place in a warm, moist place for secondary fermentation.
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Ferment until doubled in size and brush the surface with egg wash. Place in the preheated oven at 180 degrees for 25 minutes. The middle needs to be covered with tin foil.
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Finished product
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Finished product
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Finished product
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Finished product
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Finished product
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Finished product
