[Hydration Method] Whole Wheat Pork Floss Bun Exclusive

Put bread flour, whole wheat flour, milk powder, and sugar in a large bowl, and crack in an egg.

Add water and mix evenly, seal and place in the refrigerator for 12 hours. There are two purposes for refrigeration: through long-term low-temperature refrigeration, allowing the dough to form a gluten network on its own.

Dissolve the yeast with a small spoon of water.

Take out the chilled dough, add salt, oil, and yeast, and knead the dough. After hydration, the dough will quickly form a windowpane. However, after adding whole wheat flour, the dough's elasticity is still slightly different from that of white dough. Cover it and let it ferment in a warm place.

The well-fermented dough.

Turn the dough out onto the cutting board.

Use your hands to flatten the dough, fold it three times, and repeat the same steps 2 more times.

Divide evenly into small portions, roll into balls, cover with plastic wrap, and let rest for 10 minutes.

Flatten the small dough, and put homemade salad dressing and shredded pork on top.

Put away the mouths, make them all and place them on the baking tray.

Put it in the oven, and place a bowl of hot water underneath for the second rise.

Sprinkled the fermented dough with white sesame seeds.

Place it in the preheated oven, middle rack, top heat 170°C, bottom heat 180°C, for 20 minutes. Adjust the temperature and time according to your own oven's characteristics.

Brush a layer of honey water on it after it's out of the oven.