Laoganma Pork Floss Bread
Overview
Bread is generally sweet. Today I am going to make a spicy bread. The combination of Laoganma's spiciness and the softness of the bread is really a real satisfaction for people who don't like spicy food.
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Ingredients
Steps
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Put all the ingredients for the bread dough into the bread machine and knead it into a smooth dough
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Cut the butter into small pieces and add to the dough, and continue kneading until the film expands.
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Start the fermentation program in the bread machine for basic fermentation, about 1 hour. When you dip your finger in flour and insert it into the hole, it will not shrink back. (If it collapses, it means the bread has risen)
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Use a rolling pin to roll out the fermented dough to release the air
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Divide the dough into several small portions, roll into balls, and let rise for 15 minutes. (The size of each small portion can be adjusted appropriately according to the size of the mold)
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Roll each small portion into a long strip, add a small amount of Laoganma sauce and spread evenly, leaving 1 cm around;
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Sprinkle with meat floss and roll tightly from one side to the other.
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Place them one next to another in a round baking pan. (I used an 8-inch removable bottom cake pan)
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Now proceed to secondary fermentation. The oven is 40 degrees, with upper and lower tube fermentation functions. Put the baking sheet into the oven to ferment for 40 minutes. In order to increase the humidity, you can put a bowl of hot water. Let the dough rise until it is about 2 times the original size.
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Take out the baking sheet and brush a layer of egg wash on the dough. After the oven is preheated, heat the upper and lower layers to 180 degrees, place the baking sheet in the oven and bake for about 15 minutes, until the surface of the bread is golden brown and fragrant.
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Cool after taking out the oven
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The bread is soft and finely textured.
