Chive meat floss shredded bread_ consume salad dressing

The salad dressing at home is almost expired, so this time let's make a lot of meat floss shredded bread! It's especially delicious, durable and not greasy! I'm still losing weight, and I can't help but eat a few bites ( ̄∇ ̄) after doing it today. You can do it according to your own situation. 】

Ingredients

【Dough】

Highglutenflour 500 g

Milkpowder 16 g

Whitesugar 60 g

Dryyeast 5 g

Milk 264 g

Wholeegg 60 g

Butter 40 g

Salt 5 g

【Filling】

Saladdressing Optional

Chives Arbitrary

Meatfloss Optional

Cooking Instructions

The kneading order of the kitchen machine: 1st gear to form a dough - 2nd gear to knead for 5 minutes - 4th gear to knead for 5 minutes - add butter, 2nd gear for 5 minutes - add salt, 5th gear for 7 minutes.
Ferment at around 23~26 degrees for 50~60 minutes.
After the first fermentation, I gained so much weight
Dip your fingers in flour, poke holes, and do not collapse or retract.
Divide it into 4 equal portions, cover with plastic wrap and let it rise for 10 minutes. Then, as shown in the picture, roll out roughly into a rectangle and spread with salad dressing
Wash and chop the shallots in advance, and use a paper towel to absorb the surface moisture.
Feel free to put on the material!
Roll it up! Press the long side~~
The meat floss is not easy to cut, so I put on a board and use a chef's knife to cut it.
The opening is rolled upwards
36 degrees, high humidity (put a bowl of hot water), ferment for 40~50 minutes // My baking tray size: 32cm*27cm
At the end of the second shot, take it out and preheat the oven â€” 180 degrees.
180 degrees, lower middle level, 20 minutes. My oven temperature is on the high side, so it's set to 170 degrees.
My husband said, it's a second kill bakery, happy~~