The meat floss salad is a small square, and the beautiful and delicious square little toast!

Choosing bread for breakfast is easy and delicious, and the bread made the day before with a glass of hot milk can be done in a few minutes, so you can sleep a little more in the morning. Meat floss bread is one of the breads I usually make, and the meat floss salad I share with you today is small and square, with a simple shape and a good appearance!

Ingredients

KanayamaJapanesetoastpowder 260 g

Milkpowder 10 g

Wholeeggliquid 45 g

Whippingcream 30 g

Milk 130 g

Cayennesugar 35 g

Butter 20 g

Highsugarresistantyeast 3 g

Salt 1 g

Seaweedmeatfloss:

Seaweedmeatfloss 60 g

Saladdressing 40 g

Surface:

Saladdressing Alittle

Desiccatedcoconut Alittle

Crushedparsley Alittle

Cooking Instructions

First of all, prepare all the ingredients.
Mix the meat floss with the salad dressing and set aside.
Put all the ingredients except the butter in the cooking bucket, and it is best to put an ice pack on the bucket in summer.
Start the machine, mix the ingredients on low speed, and then beat the dough little by little to a coarse film.
Add the butter at room temperature to soften it, let the butter and the dough slowly blend at low speed, and beat a little faster until you can pull out a stronger film. (Do not melt the butter into a liquid, soften it into a paste at room temperature)
Put it in a fermentation box and ferment until it is twice as large.
Take out the fermented dough, weigh it into 8 parts after simple exhaust, fold it separately, and seal it for 20 minutes.
Take out a piece of loose dough and gently roll it out into a round cake.
Wrap in an appropriate amount of salad meat floss filling, close and pinch tightly.
Roll a layer of desiccated coconut on the surface.
Place in groups of four into square toast boxes.
Send it to the oven and set it to 38 degrees for secondary fermentation, and ferment until it is eight or nine minutes full.
Scissors to make a small cut.
Squeeze in the salad dressing.
Sprinkle a little chopped parsley in the middle.
Then put it in a preheated oven on the lower middle level and bake at 180 degrees for about 30 minutes. (The specific time and temperature need to be adjusted according to your own oven temperament)
Take it out directly after baking, let it cool and seal it for preservation.
Finished product photo
Finished product photo
Finished product photo