Ham and Pork Floss Bun

Name: Ham and Pork Floss Bun
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 300 g low-gluten flour; 500 g High-gluten flour; 180 g Sugar; 570 g Water; 70 g Butter; 100 g Diced ham; 9.5 g Yeast; 2 g Egg liquid; 3 g Salt; to taste Pork floss

Ham and Pork Floss Bun brings low-gluten flour, high-gluten flour and sugar together and is baked until golden and fragrant. A great choice for family gatherings or a weekend treat.

1 hrNewEasy Baking Bake Sweet & Fragrant

Instructions

1
Pour into the UKOEou10 mixer (except for the butter and salt).
2
When stirring reaches 70%, add butter and salt.
3
Stir until it can form a glove-like film.
4
After mixing, take it out and let it rest for 40 minutes.
5
Divide the proofed dough into 60-gram pieces and roll them into balls.
6
Roll it into a round shape with a rolling pin, poke small holes, and put it in the fermentation box to ferment until it is 1.5 times larger at a temperature of 30°C and humidity of 75%.
7
After fermentation, brush the surface with egg wash and sprinkle some ham bits. Preheat the Highbake C95 oven to 240 degrees for at least 10 minutes.
8
Put it in the oven with the top heat at 210°C and the bottom heat at 160°C, and bake for 15 minutes.
9
Take it out after baking and cut it open from the middle.
10
Spread mayonnaise on the folded surface and stick on the shredded dried pork.