Cloud Floss Bread

Weigh the dough ingredients except for the butter and place them in the mixing bowl of the stand mixer.

Knead the dough on low speed for about 2 minutes. Once there is no flour left, switch to medium speed and knead for five minutes, then switch to high speed and knead for another five minutes. This dough is relatively wet, so if your home has air conditioning on or you are using an ice bucket, you can knead it a little longer.

After mixing with butter at low speed, then mix at medium speed for 5 minutes, and at high speed for 5 minutes.

Stir until it reaches the state where a glove film can form. I won't pull the glove film; after many experiments, this state can definitely form a glove film.

Tidy up a bit, ferment in the mixing bucket. Now it's summer, ferment for one hour. In winter, you can put it in the oven and ferment at 32 degrees for one hour.

The well-fermented dough.

Divide into 9 portions, about 60g each. The dough is quite sticky, so you can add a little more flour while handling it. After shaping into balls, let it rest for 20 minutes.

Roll out the dough.

Spread the salad dressing, but be careful around the edges because you need to leave them for sealing, so don't spread it there.

Add the meat floss.

Fold in half to seal, shaping it into a dumpling form.

Cut three times on the edge with a knife.

Ferment in the oven at 32 degrees for 40 minutes, then brush a layer of egg wash or milk, either is fine.

Set the oven to 180°C for the top heat and 170°C for the bottom heat, and bake in the middle rack for 15 minutes. During the last five minutes, cover with aluminum foil to prevent over-browning. I was busy with other things and forgot to cover it, so this is the result.

Eat it while it's hot. The bread is very soft, and the meat floss is savory and salty. Homemade meat floss doesn't contain artificial coloring or preservatives, so it's safe for babies to eat.