How to make salad and meat floss hand-pulled bread

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  1.Except for salt and butter, knead all the ingredients in a chef's machine on setting 1 for 10 minutes until the expansion stage

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  2.Add salt and butter at level 2 and knead for 10 minutes until a film develops

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  3.Glove film is enough

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  4.Cover with plastic wrap and let rise in a warm place until 1.5 to 2 times in size (I proofed the dough in the oven for about 40 minutes)

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  5. Dip your hands in flour and poke a hole, as long as it doesn't bounce back or shrink, it's OK

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  6. Knead the exhaust and let it sit for 10 minutes.Roll it into square or round shapes, then cut it into blocks with a knife

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  7.I use an 8-inch grinding tool.Apply some oil on the bottom and around the grinding tool to prevent sticking, and spread the dough evenly on the grinding tool.Juli

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  8.Pour the salad dressing evenly



9.Put a layer of pork floss

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  10. Spread the dough evenly, then add a layer of salad dressing and a layer of meat floss in this manner until the dough is completely spread.Place it in a warm place for 2 fermentations until it is 9 minutes full.

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  11. Lift the oven to 180 degrees and preheat for 5 minutes, turn the heat up and down to 165 degrees and bake for 30 minutes (bring color If you are satisfied, cover it with tin foil in time to avoid burning)

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  12.Perfectly baked

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  13.Large picture

• 14.Let’s take a side shot