Sausage and meat floss double hand-shredded pork buns

Sausage and meat floss double hand-shredded pork buns

Overview

I have made this bread two or three times, and the recipe and method are gradually being improved, so the process diagram is integrated twice and may be slightly different. Another difference is the divided weight. And every time I add some whole grains to the dough, sometimes it's oatmeal, sometimes it's whole wheat flour. Of course, you can't add too much of these, otherwise the bread won't be able to form a film and it won't be as soft. 350 grams of high-gluten flour, 50 grams of whole wheat flour, 250 grams of eggs and water, 5 grams of yeast powder, 60 grams of fine sugar, 40 grams of olive oil. Bread surface: 2 sausages, 1 small handful of chives, 1 small spoon of salt, appropriate amount of vegetable oil, appropriate amount of egg liquid, appropriate amount of salad dressing, appropriate amount of meat floss

Tags

Ingredients

Steps

  1. Add eggs and water and weigh out 250 grams, then add yeast powder and mix well

    Sausage and meat floss double hand-shredded pork buns step 1

  2. Add flour, whole wheat flour, and sugar, and select the dough kneading program of the bread machine for 45 minutes, which is the mode of mixing and stopping during the period

    Sausage and meat floss double hand-shredded pork buns step 2

  3. After the dough becomes chewy, add olive oil and continue kneading

    Sausage and meat floss double hand-shredded pork buns step 3

  4. After the dough is finished, place it in a basin and cover with a damp cloth to ferment until it doubles in size

    Sausage and meat floss double hand-shredded pork buns step 4

  5. Gently deflate the dough and divide it into 6 or 9 small pieces. Please decide the number according to the size of your baking pan

    Sausage and meat floss double hand-shredded pork buns step 5

  6. Take a small dough and roll it into a rectangular shape

    Sausage and meat floss double hand-shredded pork buns step 6

  7. Roll the dough sheet from top to bottom into a long strip, and then pinch the edges tightly to form a loaf of bread

    Sausage and meat floss double hand-shredded pork buns step 7

  8. The prepared bread embryos are arranged in the baking pan one by one. They can be divided into groups or all arranged together. After being arranged, they are placed in the oven to ferment

    Sausage and meat floss double hand-shredded pork buns step 8

  9. Let the bread dough ferment until at least twice its original size, take it out

    Sausage and meat floss double hand-shredded pork buns step 9

  10. Brush with egg wash, don’t brush too thickly

    Sausage and meat floss double hand-shredded pork buns step 10

  11. Now we start to prepare the decoration ingredients. Wash and drain the shallots, chop the green onions, add a little vegetable oil, a small spoonful of salt, mix well and set aside, and cut the sausage into small dices

    Sausage and meat floss double hand-shredded pork buns step 11

  12. Sprinkle chopped green onion and diced sausage evenly on the bread base

    Sausage and meat floss double hand-shredded pork buns step 12

  13. After the oven is preheated, place it in the oven at 170 degrees and turn the heat up and down for 30 minutes. If the bread is browned early, you can place a baking pan on the top to stop it from coloring

    Sausage and meat floss double hand-shredded pork buns step 13

  14. After the bread is baked, take it out

    Sausage and meat floss double hand-shredded pork buns step 14

  15. Squeeze salad dressing on the two outer halves while it's still hot. Of course, the more the tastier, as long as you're not afraid of high calories

    Sausage and meat floss double hand-shredded pork buns step 15

  16. Finally, sprinkle with meat floss and let it cool before eating~ People who are trying to lose weight, please be careful, otherwise you won’t be able to stop eating like me. I am not responsible, haha

    Sausage and meat floss double hand-shredded pork buns step 16