How to make meat floss bread

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  1.Put out the butter and meat floss Put the ingredients into the bread barrel in the order of liquid first and then solid, and set two dough kneading programs to knead the dough.

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  2. After adding butter, continue to set two dough mixing programs until the butter is absorbed by the dough.Absorbed completely.

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  3.Select the fermentation program and ferment until doubled in size.

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  4.Poke your finger into the dough to check the fermentation.If it does not shrink or rebound, it proves that the fermentation is in place..

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  5. Take out the dough and deflate it.I use a rolling pin to repeatedly roll and press the dough to deflate it..Divide the dough into one large dough and seven small doughs, cover with plastic wrap and rest for 15 minutes.

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  6.
  Roll out the relaxed dough into a dough that is thick in the middle and thin on all sides , wrap in meat floss.(I also make my own meat floss, there is a separate recipe, you can refer to it if you are interested)

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  7.Follow Wrap it up like a bun, with the closing edge downward and rounded.

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  8. Make other small doughs in the same way and set them aside for later use.

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  9.Take an 8-inch pizza pan and place an inverted cup in the middle.
  

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  10. Roll out the large dough into a dough that is slightly smaller than the pizza pan.

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  11. Place on the pizza pan and cover the cup.

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  12.Place the seven pieces of floss dough evenly in the pizza pan.

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  13. Use a blade to cut open the large dough at the gap between each two pieces of dough.Hold the cut corners of the dough in reverse to hold the floss dough.

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  14.Take the middle cup.

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  15.Put it in the oven for the second time (I put a basin of hot water in the oven, time (30 minutes), the bread embryo will grow larger than before.Brush the surface of the embryo with egg wash.

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  16. Preheat the oven to 170 degrees for 5 minutes.Bake for another 25 minutes until the surface is golden brown.