Pork floss buns with chives (medium type)

Overview

I like the texture of medium-sized meat, and with the homemade meat floss, it tastes very good

Weigh the various materials and put them together
Knead the dough, cover with plastic wrap and refrigerate for more than 17 hours to ferment
The next day, take out the slightly fermented dough
Put all the ingredients except butter, meat floss, green onions and salad dressing in the bread machine
Then tear the refrigerated fermented dough into small pieces and put them into the bread machine
Cover the bread machine and start the dough mixing process
After a program is completed, add butter and continue kneading the dough
Until the dough is kneaded to the expansion stage, then shaped and fermented for the first time
Ferment until the dough doubles in size
Take out the dough, deflate, shape, and divide into equal parts
Roll out a piece of dough
Pinch both sides toward the middle to form a cone shape
Once everything is done, put it into the baking pan and let it rise for the second time
After the second rise, add the meat floss, chives, and salad dressing, and put it in the oven at about 10 degrees for 30 minutes
Fragrant bread is ready