This time the bread is added with old flour. Laomian is fermented dough. When making fermented pasta such as steamed buns, collect the excess dough after basic fermentation and wrap it with plastic wrap, place it in the refrigerator freezer for 1 week or keep it at constant temperature for 2 days. Before use, remove the old dough and warm it at room temperature before adding it to the new dough.
Old flour is an excellent natural additive. The bread with old flour has a flexible texture and good taste and moisturizing properties. The dough with old flour can also be without yeast, but the fermentation will be slower with old flour, so I still added some starter here.
Pork floss roll
Recipe Recommendations
- high powder 320 grams
- white sugar 50 grams
- refined salt 4 grams
- yeast 4 grams
- milk 110 grams
- egg liquid 70 grams
- Lao Mian 160 grams
- meat floss appropriate amount
- condensed milk appropriate amount
- milk fragrance
- baking
- ten minutes
- ordinary
Steps for Pork floss roll
1
The yeast is first melted with warm milk.
2
Combine all ingredients except butter and mix well.
3
Add the blended yeast water.
4
Using the post-kneading method, knead all ingredients into a smooth dough and ferment.
5
Until the dough is fermented to 2 to 2.5 times the size, poke a hole in the middle with dry flour with your hand. If you don't retract and collapse immediately, it will be ready.
6
Press the leavened dough flat and let out air.
7
Divide the exhausted dough into two portions, cover with plastic wrap and place in 15 pieces for intermediate fermentation.
8
Take a piece of relaxed dough and roll it out.
9
Roll out the dough into thin rectangular slices.
10
Spread the condensed milk evenly on the dough, but do not apply the condensed milk 2 centimeters away from the surrounding area.
11
Spread evenly with a suitable amount of meat floss on top of the dough sheet.
12
Roll up the dough from top to bottom and pinch tightly where you close it (or apply a little condensed milk to bond it)
13
Cut evenly into ten equal portions of buns.
14
Place the bread embryo evenly into a baking sheet, cover the surface with moist gauze, and ferment for secondary time (30 minutes in oven fermentation)
15
Take out the fermented bread blanks and dry them for a while.
16
Brush the surface of the bread embryo with egg liquid.
17
Sprinkle with appropriate amount of white sesame seeds.
18
Oven: Baking gear: Preheat at 150℃ for 5 minutes and bake: 25 to 30 minutes.