Pork floss roll
By VinceAbshire
Ingredients: salt,milk,butter,sesame,yeast,high powder,sugar,egg,meat floss,salad dressing
Recipe Recommendations
- salty and sweet
- baking
- several hours
- ordinary
Steps for Pork floss roll
1
The butter softens at room temperature.
2
Put everything except butter in a bowl and stir well. Pour hot milk at about 35 degrees into the flour and stir.
3
Add eggs and knead until dough.
4
Tear the dough and knead it into a ball.
5
Knead the dough until strong, spread out evenly and add butter.
6
Keep pressing and folding the dough flat, and then folding the dough until the dough can tear out the film.
7
Prepare to place it at room temperature of 35 degrees for basic fermentation, cover it or wrap it with plastic wrap to prevent the dough from drying out.
8
After the basic fermentation is twice as big, it can be taken out for about 1 hour.
9
Press flat to exhaust the air and rub it into long strips and cut it into sections of about 40g.
10
Knead the dough into a round shape, wrap it in plastic wrap and let stand for 15 minutes.
11
Take a dough, knead it into an olive shape, roll it into a drop shape, and coat the top with salad dressing.
12
Put on the meat floss.
13
Hold the corners with both hands and gently pull horizontally, then roll down from the top.
14
It took shape.
15
Secondary fermentation, about 1.5 hours.
16
It has expanded so much that it can be ready to preheat the oven.
17
Brush the meat floss roll with egg liquid.
18
Sprinkle with sesame seeds and bake over high heat at 160 degrees for 12-15 minutes.