Mini meat floss rolls

Overview

This is adapted from Junzhi's pork floss and ham bread, removing the ham and salad dressing on the surface. It was just that I was a bit dumbfounded when it was finally formed. Look at Junzhi's arrangement in the baking pan, and then look at your own baking pan. Well, I believe that either my mold is too big, or Junzhi's oven is larger - three in a row, intimate and measured. But my own was crowded and cramped. The final result is like a thin man wearing a fat man's clothes, fat and swaying. I might as well make 4 of them, this dress might fit better

Tags

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

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour the dough ingredients except butter into a large bowl

   

3. 3 Stir until slightly smooth and add butter

   

4. 4 Stir until the film is stretched

   

5. 5 Place in a large bowl and ferment until doubled in size

   

6. 6 Take out, deflate, roll into a ball, and rest for 15 minutes

   

7. 7 Roll out into a rectangular shape

   

8. 8 Squeeze on the salad dressing

   

9. 9 Spread pork floss

   

10. 10 Rolled into long strips

    

11. 11 Cut into 6 equal parts

    

12. 12 Place the paper mold

    

13. 13 Ferment until doubled in size

    

14. 14 Brush the surface with egg wash

    

15. 15 Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 15 minutes

    

16. 16 Golden on the surface, out of the oven