Hand-shredded Pork Floss Bread

Overview

This is a type of bread made with the Xuechu golden multi-functional non-stick Baulmeck raised bottom 6-cup mold.

Tags

• baking
• butter
• high gluten flour
• milk powder
• pork floss
• yeast
• fine sugar
• salad dressing
• salt
• water

Ingredients

Steps

1. 1 Pour all the ingredients except butter into the bread machine barrel, set a dough mixing program, after 20 minutes, pause, add previously softened butter, reset a dough mixing program, end after 30 minutes, the dough can be pulled out of the film. Then set a fermentation program for about 80 minutes. Dip your fingers in high-gluten flour and poke a hole in the middle of the dough. If the hole does not shrink back, it means the dough is ready.

   

2. 2 Take out the dough and deflate it thoroughly, roll it into a round shape, cover it with plastic wrap and let it rest for 15 minutes.

   

3. 3 Divide the dough into 6 equal parts, roll out one part as shown, and use a scraper to divide it as shown.

   

4. 4 Take small pieces of dough and spread them in the Xuechu 6-cup mold. You don’t need to spread them completely, but they should be slightly spaced apart, because the dough will expand during the later fermentation.

   

5. 5 Pour on the salad dressing and sprinkle with appropriate amount of meat floss.

   

6. 6 Continue to spread a layer of dough, squeeze on the salad dressing, and sprinkle with meat floss until all the small dough sheets are spread. Do the same for the other five cups. Afterwards, a second fermentation is carried out until the dough doubles in size. Preheat the oven to 170 degrees, place it in the mold, and bake for 30 minutes. After the surface of the bread is colored halfway, cover it with tin foil.

   

7. 7 After coming out of the oven, demold and cool down. Picture of the finished product~

   

8. 8 Finished product picture~