Pork floss bread

Water is mixed with yeast.

Add eggs and mix.

Add flour and mix.

Mix the liquid, and let it ferment at room temperature for one hour.

Well-fermented liquid starter.

You can see the bubbles inside.

Put the dough ingredients, except for the butter, into the mixing bowl of the stand mixer.

Stir until there is no dry powder, then mix at high speed for 5 to 10 minutes until a thick film forms, then add butter and mix at low speed until the butter is absorbed, then mix at high speed for another 5 to 10 minutes until a glove-like film forms.

Let the kneaded dough ferment at room temperature for 1 hour until it doubles in size. Because the weather in Guangzhou is quite hot right now, with room temperatures around 30 degrees, fermenting for one to one and a half hours is sufficient. If you are in other places where the room temperature is different, you should adjust the fermentation time according to the temperature.

Fermented dough, degas, divide into 50g portions, cover with plastic wrap, and let rest for 20 minutes.

The relaxed dough is shaped into an oval, and then allowed to proof for the final time for 1 hour.

Brush the fermented dough with egg wash.

Bake in the middle layer of the oven at 180 degrees with both top and bottom heat for 20 minutes.

Take the baked bread, cut a slit in the middle, and spread mayonnaise in the middle and on the surface.

In the middle and on the surface, stick with meat floss, seaweed, and katsuobushi.

Just spread the meat floss and it's done.