Pork Floss Mini Gold Brick

All ingredients prepared

Put all the main ingredients except the butter into the bread bucket. After kneading for twenty minutes, add the butter and continue kneading until a thin membrane that is not easy to break can be pulled out. Place the dough in the refrigerator to chill for 30 minutes.

When refrigerating the dough, roll the sheeted butter lengthwise

Take out the chilled dough, roll it out to twice the size of the butter, place the butter on the dough, and sprinkle with black sesame seeds.

Place the butter on the dough sheet and sprinkle with black sesame seeds

Fold the dough on both sides inward and seal the edges

Roll the dough into a long shape

Fold the dough, roll it out lengthwise along the fold, and then perform a second tri-fold.

Cover the dough with plastic wrap and place it in the refrigerator to chill for 30-60 minutes.

Fold the refrigerated dough along the edges and roll it out lengthwise for the third fold, refrigerate for 30-60 minutes, and then roll the refrigerated dough to a thickness of 1 centimeter.

Cut into three strips

Flatten the cut dough, cut each piece in the middle, and arrange the six pieces of dough in a crisscross pattern.

Place the meat floss in the middle.

Fold the noodles from all four sides over, with the seam facing down, and press slightly flat.

Place the prepared bread dough into the mold and let it undergo the second rise in a warm place.

Brush the surface of the baked bread with egg wash

Place in the preheated oven at 190 degrees and bake for 25 minutes.

Remove from the mold immediately after baking, place it with the side facing up, and let it cool on a wire rack.

Finished product