Classic Pork Floss Bread Roll

Add water to the flour at a ratio of grams of flour to 100 grams of water, and mix evenly in a small pot.

Heat over low heat, stirring while cooking, until it becomes a paste.

Cover with plastic wrap, let stand until room temperature, refrigerate for 1 hour, and prepare the tangzhong.

75g high-gluten flour, 3g yeast powder, 25g granulated sugar, one egg, 50g water (or pure milk).

Stir into a paste.

Pour in the chilled tangzhong.

Stir evenly.

Finally, add 150 grams of high-gluten flour.

1 gram of refined salt.

Stir briefly, then knead into a dough.

After forming the dough, add 30 grams of room-temperature softened butter.

Knead evenly, shape into a round, cover, and place in a warm spot to ferment until it doubles in size.

Take out and round off the dough after venting, cover and let it rest for 20 minutes.

Use your hands to press it into a rectangular shape roughly the size of the mold, about 28×23 centimeters.

Transfer into the mold, smooth it out, and carry out a second fermentation for half an hour.

After fermentation, brush on a layer of whole egg wash.

Then use a bamboo skewer to poke some small holes to prevent the surface from puffing up.

Sprinkle with chopped green onions and white sesame seeds.

Preheat the oven to 180 degrees.

Upper and lower heat, middle rack, bake for about 18 minutes.

Just color it, be careful not to bake it for too long.

Hang the net and lay out the oiled paper.

Turn the bread dough over.

Lightly score the back with a knife a few times, being careful not to cut through.

Cover with greaseproof paper again and let it cool until it is not hot to the touch.

At this time, the crust of the bread is relatively soft and easy to roll up.

Spread a layer of mayonnaise.

Spread another layer of meat floss.

Stand the oil paper upright.

Roll up from bottom to top.

The bread has relatively high tension, so you need to use a little more force.

Roll tightly and let it set at room temperature.

Cut into pieces after shaping.

Remove the ends.

Cut into three sections.

Spread sauce on the cross-section.

Stick on the shredded dried pork.

Both ends need to be dipped.

Tangzhong bread is softer than regular bread and does not stale easily.

OK.