Shredded Bread with Scallions and Pork Floss
Overview
Most breads are sweet. The savory bread I made today not only has the flavor of chives that we Chinese like, which makes you unable to stop eating it, but it is also more nutritious because of the addition of homemade meat floss. What’s even more interesting is that our bread doesn’t need to be sliced or spread with sauce. It can be eaten directly by tearing it with your hands. While you are hooked, you will also feel that the Chinese flavor can also be integrated into the bread. In other words, this hand-torn savory bread with scallion and meat floss is, to a certain extent, like an oven version of scallion rolls. Haha, no matter how you define it, it is so delicious that you will be hooked!
Tags
Ingredients
Steps
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All materials are ready
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First put the light cream, milk, sugar and salt into the bucket of the bread machine, then pour in the flour
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Melt the yeast with 10 grams of warm water and set aside
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Use the kneading program of the bread machine to mix these ingredients into a relatively moist dough, and then pour the yeast liquid into it
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Pour in sunflower oil, or you can use corn oil or soybean oil that doesn’t have much flavor
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Continue kneading until the dough can pull out a slightly transparent film, then finish kneading
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Make the dough into a round shape, place it in a bucket, cover it with a damp cloth, and use the "fermentation" program of the bread machine for basic fermentation
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When the dough is 2.5 times its original size, dip your fingers in flour and poke a hole in the top of the dough. If it does not collapse or shrink, the fermentation is successful. Collapse indicates that the fermentation is large, and shrinkage indicates that the fermentation is not in place
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Take out the dough, place it on the kneading mat, deflate and knead it into a round shape, cover it with plastic wrap and let it rest for 10 minutes so that it can be easily rolled out later
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Roll the dough into a thin sheet about 5 mm thick, and apply a layer of sunflower oil on top (excluding the amount)
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First spread a layer of homemade pork floss, then spread the chive leaves evenly on the dough
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Use a scraper to cut the entire dough into pieces, about the same size as the mold
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Stack these dough sheets and cut them crosswise
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Place the cut dough pieces in a 2-pound non-stick toast mold, then sprinkle the meat floss and chives that fell off during slicing on the surface, and place them in a warm and humid place for secondary fermentation
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When the dough has doubled in size, start preheating the oven to 190 degrees
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Put it into the middle rack of the preheated oven, 190 degrees, heat up and down, about 25 minutes
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After coming out of the oven, you can unmold it immediately and dry it on the rack until it is warm to your hands. Then you can seal it and store it
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It looks good, with clear layers
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It’s very enjoyable to eat with your hands
