Meat floss bun
Overview
French bread, Panpan is better! This classic line comes from my favorite actress Jiang Wenli. It is the advertising slogan of French bread. There was a time when I loved to buy French bread and throw it into a drawer in my office. When I was hungry, I would take it out for snacks. When I saw the recipe for this bun online, I tried it without hesitation. Unexpectedly, the impression of French buns in my mind was instantly overturned. It turned out that this bun can be so soft and fragrant! What Panpan made is absolutely no match for Shuangshuangpai!
Tags
Ingredients
Steps
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Place the bread bin in the freezer or refrigerator to cool down beforehand. (I put it in the freezer)
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Place ingredients except butter into bread pan.
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Turn on the dough mixing function, work for 15 minutes, add diced butter, and continue working for another 25 minutes. (Pause in the middle and put it in the refrigerator to cool down)
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Knead the dough to an expanded state and you can pull out a large film, but the toughness is insufficient.
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Roll the dough into a round shape and place it in a bread pan.
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Leave to ferment until doubled in size.
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Take the dough out and deflate it.
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Divide it equally into 15 dough pieces. (about 40 grams) Roll it into a round shape and let it rest.
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Take a piece of dough, roll it into a rectangle, sprinkle pork floss on top, and roll it up. (Without the rolled pork floss, it’s just plain bread)
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Arrange it in the baking pan, turn on the fermentation function of the oven, spray water, and ferment until doubled in size.
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Spray water on the surface and sprinkle sesame seeds.
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Preheat the oven to 180 degrees and bake for 20 minutes. (Consider it according to the temperature of your own oven)
