Spaghetti, scallion and pork floss bun

Published Jun 23, 2022 at 01:44am ET

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.
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.
4 Divide the dough evenly into 18 parts, about 25g each. Relax the cover for 15 minutes.
5 Twist the dough into an oval shape. Put some loose meat on the dough and roll it evenly on both sides.
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.
7 Three long strips in a group, braided into small braids.
8 Prepared twist wrapped at room temperature for secondary fermentation.
9 Cut fresh onions into small pieces and set aside.
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.
11 Sprinkle shallots evenly.
12 The preheated oven is heated up and down 180 degrees for 15 minutes.
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.

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