Whole Wheat Pork Floss Stick

Mix the Polish starter with no dry flour, then refrigerate and ferment for 8 to 12 hours.

Weigh the dough ingredients excluding butter.

Set the food processor to speed 1 for 1 minute, and mix until there is no dry powder.

Set the food processor to level 3 for 5 minutes.

Use the stand mixer on setting 6 for 5 minutes, a thick film appears.

Add the butter, continue on speed 1 for 1 minute, speed 3 for 5 minutes, speed 6 for 5 minutes, until the butter is absorbed and a glove-like film appears.

The final state is already very smooth.

You can see the glove membrane by spreading it open with your hand.

Slightly tidy up, and ferment in the stand mixer bowl for one hour.

Degas the well-fermented dough, 60 each, roll into balls, let rest.

Mix all the ingredients for the meat floss together.

Roll out the dough that has been allowed to rest.

Spread the shredded meat.

Roll from top to bottom, remember to thin out the bottom, so it sticks more securely.

Then rub it again.

Lower the interface, place the baking tray for the second fermentation.

Second proofing of the baking tray, 32 degrees for 40 minutes, brush with egg wash.

Top heat 170°C, bottom heat 180°C, place in the middle-lower layer of the oven for 15 minutes. If your oven has a convection function, remember to turn it on for more even coloring.