Scallion and Pork Floss Bread

Name: Scallion and Pork Floss Bread
Yield: 4 servings
Cuisine: Baking
Ingredients: 300 g High-gluten flour; 30 g Sugar; 3 g Salt; 15 g Milk powder; 150 g Water; 35 g whole egg liquid; 3 g Yeast powder; 40 g Butter; to taste Scallion; to taste Ham sausage; to taste Pork floss; to taste white sesame; to taste Salad dressing

Easy and satisfying, Scallion and Pork Floss Bread uses high-gluten flour, sugar and salt and is baked until golden and fragrant.

0 minNewMedium Baking Bake Savory

Instructions

1
Knead the dough ingredients until a gluten film forms.
2
Place it in a container and cover it with plastic wrap.
3
Ferment until it doubles in size.
4
Chop the scallions into small pieces.
5
Cut the sausage into small cubes.
6
Place the fermented dough directly on a 28 cm golden tray, press out the air and spread it flat by hand, and poke small holes with a fork. Then place it in a warm and humid place for the second fermentation.
7
After fermentation is complete, brush with egg wash, and sprinkle with chopped green onions, diced ham, and white sesame seeds.
8
Select the baking mode on the Meiyu steam oven, preheat to 180 degrees, and then place the baking tray inside.
9
Bake for about 18 minutes before taking it out.
10
Let it cool to warm and then cut into pieces.
11
Pair them in twos, spread with salad dressing, and stick on the shredded meat.
12
Finished product image.
13
Finished product image.