Salted Egg Yolk and Pork Floss Toast

First, treat the whole wheat flour with a Polish starter. Mix water and yeast evenly.

Add whole wheat flour and mix until there is no dry flour. After fermenting at room temperature for one hour, transfer to the refrigerator to ferment for 8 to 12 hours. I usually handle the whole wheat flour the night before.

Add all the whole wheat dough ingredients except for the butter into the mixing bowl.

Mix at low speed, stir at medium speed for 3 minutes, then at high speed for 5 minutes until a coarse film appears. Add butter, continue mixing at low speed, then medium speed for 3 minutes, and high speed for 5 minutes, following this pattern, until a glove-like film forms.

Let the kneaded dough ferment at room temperature for one hour. If using an oven to ferment, 32°C for one hour, or 35°C for 40 minutes. Currently, the weather in Guangzhou is quite hot, so I chose room temperature fermentation. The method for making the dough is the same as the whole wheat Polish starter toast dough I made before, so I will not go into the detailed process of making the dough here. If it’s not clear enough, you can also refer back to my previous recipe.

The well-fermented dough.

Release the air, roll into an oval shape, and let it rest for 20 to 30 minutes.

Roll into a rectangular dough sheet.

Mix the filling and stir.

Spread salted egg yolk and meat floss on the noodles.

Roll up, thin out the bottom.

After rolling it up, cut it into three strips and braid them.

Fold the ends of the dough to the bottom of the toast pan and place it in the pan. You can also skip shaping it and just roll it up before putting it directly into the toast pan.

Ferment in the oven at 35 degrees for 30 minutes.

Fill to nine-tenths full.

Upper heat 170°C, lower heat 180°C, bake for 30 minutes.

After coming out of the oven, tap twice, and let the baking rack cool.

Enjoy sliced.