Chive meat floss shredded bread_ consume salad dressing

Cooking Instructions

1. 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.

   

2. Ferment at around 23~26 degrees for 50~60 minutes.

   

3. After the first fermentation, I gained so much weight

   

4. Dip your fingers in flour, poke holes, and do not collapse or retract.

   

5. 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

   

6. Wash and chop the shallots in advance, and use a paper towel to absorb the surface moisture.

   

7. Feel free to put on the material!

   

8. Roll it up! Press the long side~~

   

9. The meat floss is not easy to cut, so I put on a board and use a chef's knife to cut it.

   

10. The opening is rolled upwards

    

11. 36 degrees, high humidity (put a bowl of hot water), ferment for 40~50 minutes // My baking tray size: 32cm*27cm

    

12. At the end of the second shot, take it out and preheat the oven — 180 degrees.

    

13. 180 degrees, lower middle level, 20 minutes. My oven temperature is on the high side, so it's set to 170 degrees.

    

14. My husband said, it's a second kill bakery, happy~~