Hello everyone, this is Lisa
Today I am going to make my favorite breakfast
Pork Floss Bread Roll
I believe everyone likes fluffy bread
covered with tasty pork floss
It's not hard to make
as long as you grasp the details
you can make a perfect bread roll without any cracks
let's prepare the dough
add caster sugar, salt, dry yeast to the flour
beat a medium-sized egg and put in third fifth
then pour milk
mix all the ingredients in the dough on low speed
after about 2 minutes, no flour can be seen
change to medium speed
scrape the excess dough from the side and bottom of the mixing bowl
mix for 10 minutes
the dough hardly sticks to the bottom and becomes smooth
put in softened butter
keep mixing on medium speed for 8-10 minutes
until the dough is completely non-sticky
and easy to strentch
The surface is also very smooth
pull off a small bit of dough for windowpane test
stretch the dough gently
the dough is getting very thin without breaking
it means the gluten is well-developed
Spray a little oil in the bowl to prevent sticking
Cover with plastic cling wrap
ferment for 30 minutes at the temperature of 30 degrees celsius
The dough after fermentation is softer than before
knead to round
with a smooth surface and a seal facing down
rest for 15 minutes
ready to shape
we use a 28cm square baking tray
roll the dough to the size of the baking tray
with even thickness
if the thickness of the dought is different
it won't look good after baked
line the baking tray with baking paper
align the sides of the dough with the baking tray as much as possible
Poke holes with a fork
the bread will rise evenly while baking
put in the oven for final proof
set 35-38 degree celsius
put a bowl of hot water and spray water
to reach humidity between 75-85%
final proof takes about 50 minutes
chop the spring onion finely
sprinkle a little salt
the fermented dough rises high
preheat the oven to 180 degrees
add 2 spoons of water and mix with remaning egg
brush on the surface of the dough
The purpose of adding water is not to make the surface of the bread color too fast
it is prefect to have light golden yellow
sprinkle with white sesame seed and green onion
gently press the green onion
the secret that no cracking while rolling up the bread
is to keep the temperature at the bottom of oven a bit lower
so I place a large baking tray
on the lower rack
put the try on the middle rack
bake at 180 degrees celsius for 13-15 minutes
the surface of the bread turns
light golden brown
the spring onion looks green
Move to the cooling rack and cool down for 1 minute
place a large piece of baking paper on the surface and turn it over
While the bread is still hot
cut a little bit with a knife
but don't cut off
it will be easier to roll up
apply a thin layer of mayonnaise
spread a small amount of meat floss
when the dough is still warm
roll it up gengly
and firmly
cool down to body tempature
remove the baking paper
cut off on two sides
cut into small pieces
aplly mayonnaise on both sides
cover with pork floss
I prepared 2 different kinds of pork floss
one is bought from the supermarket
the other is the homemade pork floss with seaweed and sesame seed
If you want to learn how to make homemade pork floss
click the video for watching
two different flavored pork floss bread rolls are ready
super decliciou
the pork floss bread rolls
are polished off
I'm Lisa, if you like my video
Don't forget to like and subscribe
please leave me comments if you have any questions
For other baking videos, please go to my channel "Lisa's Kitchen"
See you next time