Zhixiang pork floss bun
By HazelRohan
Ingredients: salt,high-gluten flour,milk,butter,milk powder,fine sugar,egg liquid,dry yeast,meat floss,cheese slices
Recipe Recommendations
- high-gluten flour 300 grams
- milk 150 grams
- egg liquid 38 grams
- dry yeast 1 teaspoon
- butter 30 grams
- meat floss appropriate amount
- cheese slices appropriate amount
- fine sugar 30 grams
- salt 3 grams
- milk powder 1 tablespoon
Steps for Zhixiang pork floss bun
1
Put all ingredients except butter into the bread machine and beat for 20 minutes.
2
Add more softened butter and continue beating for 20 minutes.
3
Remove the dough, knead it round, place it in a container, and ferment it to 2.5 times the size.
4
After basic fermentation, take out the dough and exhaust it, divide it into 70 grams of dough, round it, cover it with plastic wrap, let it sit and relax for 15-20 minutes.
5
While the dough is relaxing, prepare meat floss and cheese slices.
6
After relaxing the small dough, take a small dough and roll it into an oval dough with a rolling pin.
7
Turn over, place the half-folded cheese slices in the middle, and add appropriate amount of pork floss.
8
Roll into an olive-shaped bread embryo from bottom up. (Hold the bread base slightly tightly with your hands to prevent cheese from overflowing when baking).
9
Transfer all the dough as above, and drain it into a baking sheet covered with oil paper, and place it in a warm and moist place for secondary fermentation for about 40 minutes.
10
After the secondary fermentation, evenly brush the surface of the bread embryo with a layer of egg liquid, then sprinkle with white sesame seeds, send it into a preheated oven at 180 degrees, the middle layer, and bake for 20 minutes until the surface is golden brown.