Scallion and Meat Floss Bread Roll

Kneading the dough: In the dough bowl of a stand mixer, add high-gluten flour, granulated sugar, high-sugar-tolerant yeast powder, milk powder, and other dry ingredients, and stir evenly. Then add whole egg liquid, milk, and other liquids, knead the dough until it can form a coarse thin film.

Add the butter softened to room temperature and salt, knead the dough again until it can stretch into large, thin, translucent sheets like a glove membrane, indicating the kneading is complete.

Shape the dough into a ball and let it undergo the first fermentation. Cover the surface with a damp towel or plastic wrap, and ferment until it doubles in size. Use a flour-dusted finger to poke a hole in the surface of the dough; if the hole does not spring back and the dough does not collapse, it is ready.

Transfer the dough to a kneading mat, press it, and pat out the large air bubbles, using this method to remove the air.

Roll the dough into a square with sides of 28 centimeters. Line the baking pan with parchment paper or brush it with oil. Use a fork to poke holes on the surface to prevent it from puffing up during baking. Proceed with the second fermentation in a fermentation box at 35°C with 75% humidity for half an hour. If fermenting at room temperature, since it is winter and the weather is relatively cold, it needs to ferment for one hour. Cover the surface with a moist towel to prevent it from drying out.

Brush the surface of the fermented dough with whole egg, and sprinkle a layer of chopped green onions and diced ham.

Preheat the oven ten minutes in advance, top and bottom heat at 180 degrees. Device: Midea Yu Jian Oven PT4012W.

Middle layer, bake for 15 minutes, cover with aluminum foil halfway through depending on the browning to avoid excessive coloring.

After baking, take it out and let it cool. The surface is evenly colored, golden and attractive. During cooling, cover the surface with a damp towel to prevent moisture loss and the bread from drying out, which can cause cracking when rolling.

Let it cool to a warm temperature, flip it over, squeeze a lot of salad dressing on the surface, and sprinkle a lot of shredded dried pork. Note: The salad dressing is a sweet flavor and is mixed evenly with mayonnaise in a 1:1 ratio in advance.

Use a slightly longer piece of oiled paper to roll up the loaf. Make a cut with a knife at one-fifth of the loaf from the near end and the far end. This way, it is less likely to break or crack when rolling. Once rolled and shaped, it can be cut into small pieces after a short while.

Spread mayonnaise on both sides of each bread roll, use plenty of sauce, then cover it with shredded dried pork. The delicious shredded pork bread roll is ready.

Store in a sealed container. After one day, the meat floss and salad dressing will fully blend together and taste even better~

Microwave for ten seconds while eating, and the bread will be overall softer.