Meat floss salad dressing bread! My love

Cooking Instructions

1. 1. In addition to the butter and yeast, put the dough ingredients in a mixing bucket and knead until it is incomplete.
   2. Add butter and yeast and knead until complete.
   3. Cover the kneaded dough with plastic wrap and let it rise at room temperature of 28-29 degrees. The first fermentation takes about 1~1.5 hours.

   

2. Ferment to twice the size, rub a hole with your fingers, the surrounding dough does not collapse, the hole does not shrink, that is, the fermentation is just right.

   

3. Remove the dough from the exhaust and let it sit for 15 minutes before cutting into small pieces.

   

4. Grease the mold with butter and spread a small layer on the bottom, leaving some gaps.

   

5. Spread the meat floss and squeeze the salad dressing.
   You can add a little more, otherwise you won't feel good about eating.

   

6. Cover with another layer of dough. Add salad dressing and meat floss.

   

7. Add a total of three layers of dough.
   Top with some meat floss and salad dressing. Enter the oven for a second fermentation. It takes about 40 minutes ~ 1 hour to send it to 1.5~2 times the size.
   The fermentation mode is adjusted to 37 degrees, and a basin of hot water is placed on the side during fermentation to provide the humidity required for fermentation. Change the water when there is no steam.

   

8. After fermentation, bake in a preheated 160 degree oven for 45 minutes.
   In the middle, when the color is OK, cover it with tin foil.

   

9. I baked a six-inch chimney mold and a four-inch chiffon mold. If there is a seven-inch or eight-inch mold, it should be just right.

   

10. It's so fragrant and delicious! I ate a four-inch and a half-ring at once!

    

11. Ah, it's so tempting~~