Spaghetti, scallion and pork floss bun

Published Jun 23, 2022 at 01:44am ET


Spaghetti, scallion and pork floss bun

Food Material List

  • 1 High gluten powder 200g
  • 2 Low gluten powder 50g
  • 3 Egg juice 25g
  • 4 milk 30ml
  • 5 water 80ml
  • 6 White granulated sugar 40g
  • 7 salt 2G
  • 8 yeast 2.5G
  • 9 butter 25g
  • 10 Dried meat floss Appropriate amount
  • 11 Chopped green onion Appropriate amount
  • 12 Egg juice Appropriate amount (for bread brushing)

Operational steps

  • 1 Put all the ingredients except butter, meat floss and onion together. Knead the dough until it has a smooth surface and pull out the thick film.
    Spaghetti, scallion and
  • 2 When butter is added, the dough can pull out a uniform film.
  • 3 Cover the fresh-keeping film, carry out basic fermentation at room temperature, dip a little flour into the dough with your hands. The dough neither rebounds nor collapses, indicating that the fermentation is completed. It takes more than an hour under room temperature of 30 degrees.
    Spaghetti, scallion and
  • 4 Divide the dough evenly into 18 parts, about 25g each. Relax the cover for 15 minutes.
    Spaghetti, scallion and
  • 5 Twist the dough into an oval shape. Put some loose meat on the dough and roll it evenly on both sides.
    Spaghetti, scallion and
  • 6 The meat floss I use is the Huiyi brand meat floss bought in Wal-Mart. It is very delicious when snacks or porridge and bread are mixed. It is recommended to you.
    Spaghetti, scallion and
  • 7 Three long strips in a group, braided into small braids.
    Spaghetti, scallion and
  • 8 Prepared twist wrapped at room temperature for secondary fermentation.
    Spaghetti, scallion and
  • 9 Cut fresh onions into small pieces and set aside.
    Spaghetti, scallion and
  • 10 Brush the egg liquid, pay attention not to brush too much, too much will flow to the bottom of the bread, easy to scorch.
    Spaghetti, scallion and
  • 11 Sprinkle shallots evenly.
    Spaghetti, scallion and
  • 12 The preheated oven is heated up and down 180 degrees for 15 minutes.
    Spaghetti, scallion and
  • 13 Its fragrant and fragrant. Its not too cool to have crisp meat floss in every mouthful. The meat floss of other brands used last time is too sour and tasty. It has been proved that choosing meat floss is very important.
    Spaghetti, scallion and

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Healthcare food category

Oven recipes, Meat 1, Korean cuisine 1


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