Taro puree meat floss bread

Prepare the ingredients and soften the butter.

Put all the dough ingredients except butter into the bread machine and knead the dough. Add the liquid first, then the solid ingredients.

After kneading into a ball, add softened butter and continue kneading.

Knead it until it can be pulled out into a relatively thin film, not as thin as toast dough.

Round and ferment at room temperature for 40 minutes, until doubled in size.

Mix the taro paste ingredients evenly and set aside

Divide the dough into 3 parts, deflate, roll into balls and cover with plastic wrap to rest for 15 minutes

Take the dough and roll it into a 25*35 rectangle, turn it over and thin the bottom edge.

Apply an appropriate amount of taro paste and spread a layer of meat floss, leaving the edges white.

Roll up from top to bottom, tighten the bottom edge and both ends,

Put it into the Xuechu 5400 baking pan and ferment it in the Baicui oven fermentation mode at 35 degrees for about 50 minutes.

Brush the surface of the fermented bread with milk and sprinkle an appropriate amount of shredded mozzarella cheese.

Set the middle level of Petrus Oven 5400 at 200 degrees for 15-20 minutes, cover with tin foil according to the coloring, and wash the bright side.

Remove from the mold and place on a wire rack to cool.

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