Exclusive Bacon Cranberry Pork Ribs Bun

Soak and dice the cranberries, dice the onion and bacon, and beat the eggs.

Pour 290 grams of milk and 5 grams of yeast into the stand mixer.

Pour 400 grams of bread flour, 100 grams of low-gluten flour, one egg, 2 grams of salt, and 60 grams of sugar into the stand mixer together.

Then start the mixing program. Mix until both surfaces are smooth and elastic.

Add the butter and continue mixing for five minutes, then mix until the dough can stretch into a smooth membrane.

Then knead the dough into a smooth dough and place it in a stainless steel bowl.

At a room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to make sweet dough.

Divide the dough into 60g pieces, roll each into a ball, cover with a damp cloth, and let relax for 20 minutes.

Roll up the dough, line a baking tray with cake paper, place the rolls on the baking tray, put it in the oven, place a cup of boiling water at the bottom, turn off the oven, and let it ferment until it doubles in size.

Place a cup of boiling water at the bottom, put it in the oven, and ferment until it doubles in size.

Brush a layer of beaten egg.

Sprinkle with bacon, cranberries, breadcrumbs, and onions.

Then bake in the oven at 180 degrees with both top and bottom heat for 20 minutes.

Each oven brand varies in size, and the set temperature and time are also different. The temperature should not be too high, nor too low.

Finished product.

Finished product.