Egg salad and meat floss bread with a full appetite~

Egg salad and meat floss bread (can make 6 pieces)

Ingredients

Doughpart:

Highglutenflour 200 g

Wholeeggliquid 20 g

Milk 120 g

Milkpowder 8 g

Granulatedsugar 20 g

Salt 1.5 g

Highsugartolerantdryyeast 2 g

Butter 20 g

Decorativepart:

Meatfloss Appropriateamount

Eggs 3

Saladdressing Appropriateamount

Shallot Appropriateamount

Cooking Instructions

First of all, prepare the required ingredients
, pour all the ingredients of the dough except the butter into the bucket and stir slowly, and stir at medium and high speed after forming a dough
Knead until you can pull out a thick film
Add the softened butter and stir slowly, and after the butter is absorbed, start stirring on medium-high speed
Knead until you can pull the thin glove film and then get out of the tank, and send it to the fermentation box to ferment at 28 degrees for 1 hour
Rise the dough until it doubles in size, divide the dough into 6 rounds and let loose for 15 minutes
Take one and roll out the dough into a cow's tongue shape
Turn over and arrange into a rectangle
Roll up from top to bottom
All the same steps, cover with plastic wrap and relax for 10 minutes
Roll the dough to a long length
Pinch the interface tightly and make a circle
Brush the surface with egg wash and dip the meat floss
All are done in the same way, and are sent to the fermentation tank to ferment at 36 degrees for about 40 minutes
Boil 3 eggs under cold water, boil on high heat for 10 minutes, simmer for 5 minutes, peel the shell and cut in half for later use
Rise the bread until it doubles in size, stuff the eggs in the middle and squeeze the salad dressing on the top
Send it to the preheated oven, bake at 180 degrees on the top and bake at 190 degrees for about 16 minutes, everyone's oven is different, and the baking time and temperature are only used as a reference!
After baking, shake the mold lightly, sprinkle an appropriate amount of dried shallots on the surface, and let it cool before eating!
Finish!