Fluffy Pork and Sesame Scallion Toast ~ For FaShuai Steam Oven Version

All ingredients from Material A, except for salt and butter, should be poured into the mixing bowl of the stand mixer. Mix the dough at low speed, then mix at high speed until smooth, forming a thick film when stretched.

Add the softened butter and salt, mix again at low speed until the butter is absorbed by the dough, then beat at high speed until fully developed, so that the dough can stretch into a thin, elastic membrane.

It is necessary to control the dough temperature well. The prepared dough should be around 23-26 degrees Celsius, and after rounding, let it undergo the first fermentation at room temperature.

The state of fermentation is when poking a hole does not retract and there is no collapse. Take out the dough and gently release the air, divide it evenly into 2 portions, knead lightly to form smooth balls, and let them rest for 15 minutes.

Take a piece of dough and roll it into a rectangular sheet about 18 cm wide, similar to the length of the loaf pan, and about 30 cm long.

Spread mayonnaise on half of it, then sprinkle with pork floss and sesame seeds.

Fold down the dough sheet from above and gently roll it into a rectangle about 20 cm wide and 25 cm long.

As shown in the picture, divide it into 8 strips, twist each strip in one direction, then roll it up from top to bottom and shape it.

Roll it up, close the end downward, and place it in the toast box with the nice side facing up.

Carry out secondary fermentation, set the Fashuai steam oven to 35 degrees and bake until 80-90% full.

The state is that when the finger gently presses, it does not stick, and slowly rebounds.

Preheat the Fashuai steam oven to 180 degrees.

Brush the surface of the toast with whole egg, then squeeze on some mayonnaise and ketchup, and sprinkle with chopped green onions.

Bake at 170°C on the top and 180°C on the bottom for 40 minutes. If the color is satisfactory midway, cover with aluminum foil.

The aroma fills the air, and the soft, delicious savory toast is ready. When you take a bite, you'll marvel that several hours of effort were worth it — you reap what you sow.