Salad Dressing and Pork Floss Bread Stick

Because I like baking, these baking ingredients are always kept in the fridge. Pure animal cream, high-fat content Domexian butter, and shredded mozzarella cheese are essentials. My son likes to eat pizza and bread, so these two are indispensable. The pork floss bread I’m sharing today can also be sprinkled with shredded cheese on the surface, making it even more fragrant—it’s a different flavor of bread.

Let's knead the dough. I use a stand mixer for kneading. In the mixing bowl, add high-gluten flour, granulated sugar, and yeast powder and mix evenly. Beat in one egg and add milk (the total weight of milk and egg should be 180 grams). Knead with the mixer until the dough can form a rough gluten membrane. Soften the butter in advance, add it to the dough along with salt, and continue kneading until a thin and translucent gluten membrane forms. After the dough is properly kneaded, the surface will be very smooth and delicate, so even if you can't form a gluten membrane, you can still tell.

Shape the dough into a round, let it ferment until it doubles in size, then divide it evenly into 6 portions, each about 80 grams. Roll each portion into a ball, cover the surface with plastic wrap, and let it rest for 20 minutes. Take one portion of dough and roll it into a long tongue shape, then roll from the middle upwards and downwards. Flip it over, place it horizontally with the bottom edge pressed on the work surface, roll it out again, and roll it up from top to bottom.

After rolling it up, slightly stretch it to about 20 centimeters, brush a layer of egg wash on the surface, roll it in the meat floss, fully covering it with meat floss, place it on a baking tray, and leave a little space between each piece of bread.

Ferment until the volume is about 1.5 times the original size, then you can preheat the oven to 170°C with both upper and lower heat. Before putting it in the oven, squeeze a layer of salad dressing on the surface of the bread.

Bake in the middle layer of the oven with both top and bottom heat at 170 degrees for 10 minutes, then turn to 180 degrees and bake for another 10 minutes. Take it out of the oven and place it on a wire rack to cool. When there is just a little residual heat inside, it can be sealed for storage. After taking it out of the oven, while still hot, squeeze a layer of salad dressing on the surface of the bread, the more sauce, the better it tastes~

Full of meat floss, with plenty on the side as well.

The interior texture of the bread is delicate, the mouthfeel is very soft, and it is fragrant, sweet, and tasty.