!️ Draw chives Mexican meat floss mini bread

The crispy and crispy scallion crust, the soft and delicate bread body with the fragrant meat pine cheese, the bread can be drawn when it is just hot! One bite is super satisfying! !️ ✌️✌️

Ingredients

Maindough:

Highglutenflour 160 g

Eggliquid 25 g

Sugar 18 g

Water 78 g

Salt 2 g

Dryyeast 2 g

Butter 18 g

Milkpowder 12 g

Filling:

Meatfloss 70 g

Mozzarellacheese 30 g

Saladdressing 30 g

Mexicansauce:

choppedgreenonion Appropriateamount

Salt 0.5 g

EggLiquid 23 g

PowderedSugar 16 g

LowGlutenFlour 23 g

Butter 23 g

Cooking Instructions

Put all the ingredients of the main dough except butter into the kitchen machine, beat until the film is coarse, add the butter, and continue to beat until it is fully extended, and the glove film can be pulled out.
In an environment of 28 degrees, the first fermentation is carried out, and the fingers poke the hole, and the hole does not collapse and rebounds slightly.
The dough is removed and vented, divided into 16 equal portions, kneaded and relaxed for 15 minutes.
Roll out a piece of dough and wrap it with the filling.
It is placed in a mold and subjected to a second fermentation at 32-35 degrees Celsius.
When it is twice as large, press the dough lightly with your fingers, the dough rebounds slightly and slowly, and there is no collapse, it is in a state of fermentation, and the top is squeezed with Mexican sauce.
Preheat the oven in advance, 170 degrees on top and 180 degrees on the bottom, and bake for 17 minutes.
Pay attention to the coloring situation and cover the tin foil in time.
To make the filling: Stir the filling ingredients well and set aside.
To make Mexican sauce: add powdered sugar and salt to the softened butter and stir well, then add the egg liquid at room temperature and mix well, add the low-gluten flour and mix well, and finally add chopped green onion and mix well and put it in a piping bag for later use.