Hello everyone, this is Qiong
I will share the pork floss bread rolls today
Meat floss is a very versatile ingredient
It’s also very delicious in bread
The bread rolls are salty and fragrant, very soft
For breakfast is a very good choice
First, beat an egg in the bowl and stir it up
Part of it for mixing the dough
The remaining part will brush on the surface of the bread to color the bread
Now let’s make the dough, take 30g of egg liquid and pour it into a basin
Then add all the ingredients except butter into the basin one after another
Stir evenly with a chef's machine at low speed, then switch to 2nd gear for kneading
The rough film can be pulled out after kneading the dough smoothly
Add butter at this time
After adding the butter, knead the butter into the dough at low speed
Then increase the speed to knead out a uniform film
Put the kneaded dough in a bowl and cover it with plastic wrap
Let it ferment at room temperature for about 1 hour, to 2 times its size
After an hour, the dough has risen to twice its size
We make a hole with our hand, it won’t rebound
Move the fermented dough to the chopping board and exhaust it by hand
Use a rolling pin to roll it into a bigger square
Don’t roll it too big, just roll it to about 20cm side length.
Then put the dough in the baking pan
I use a 28x28cm square baking pan here
Organize it, then use a smaller rolling pin to roll evenly in the baking pan
Let the dough spread all over the baking pan
Cover with plastic wrap after rolling
Put it in a warm place and let the dough undergo secondary fermentation
At this time, let's prepare an ingredient for later
Prepare some pork floss and chopped green onion
Add half a teaspoon of oil to the chopped green onion to lock the moisture and prevent it from drying out
After 60 minutes, the dough has fermented
Make some holes in the surface with a fork
This allows the bread to vent during baking and prevents surface cracking
Then brush some of the egg liquid on the surface
Sprinkle some chopped green onion on top,then to bake
Preheat the oven at 180°C (360℉), baking for 15 minutes
Color the surface and it's done.
Buckle upside down on the cooling rack to let it cool a little
When the bread is not hot, move it to the parchment paper
Do 4 cuts on one side to make it easier to roll
Spread a layer of sauce you like on top
I use Kewpie Mayonnaise, you can use other sauces instead
Spread the sauce evenly on the surface with a spatula
Then sprinkle a thick layer of pork floss on top
You can squeeze some sauce on the last pork floss
This will also ensure that the sauce rolled inside is not loose
Rolling pin is best when rolling
Roll up from one end of the incision
Put your left hand on the other end of the bread to prevent it from sliding forward
Hold the rolling pin in your right hand and slowly push it forward and roll it into a cylinder
Wrap the rolled bread rolls with greased paper and let it set at room temperature for 1 hour
After an hour, the rolls are ready
We cut it into 4 segments
Take a piece and squeeze it with Kewpie Mayonnaise
Dip some pork floss and enjoy
Such a pork floss bread roll is ready
Fluffy bread with the salty aroma of floss
And the sweetness of the sauce makes this bread taste very rich
Break it apart and put it in your mouth, still the taste in memory
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I’m Qiong, see you next time