Cheese floss and pork breast bread

2024-09-30 08:54:19 Bread

Pumpkin puree 27 grams	Whole egg liquid 20 grams
Water 178 grams	High-gluten flour 355 grams
High sugar resistant dry yeast 4 grams	Salt 4 grams
sugar 16 grams	Milk powder 14 grams
Butter 15 grams	Pork jerky 120g
Vesme 3A Seaweed Pork Floss 90 grams	Salad Dressing Appropriate amount
Grated mozzarella cheese Appropriate amount	chopped parsley A little

How to make cheese, floss and pork breast bread Illustration of how to make cheese, floss, and pork breast bread 1

Step 1

First put the wet ingredients (pumpkin puree, whole egg liquid, water) into the cooking machine. Reserve 10 grams of water because different flours used by everyone have different water absorption. When checking the dough status later, add it according to the situation. After the pumpkin is steamed, it can be divided into portions and stored in the refrigerator. When used, it can be put in directly without thawing. Ice cubes can also cool down the dough when it is used to make dough. Illustration of how to make cheese, floss, and pork bacon bread 2

Illustration of how to make cheese, floss, and pork bacon bread 2

Step 2

Put all other ingredients except butter into the Jolly 7600 chef machine, first turn on the 1st setting for 1 minute, then the 2nd setting for 2 minutes. At this point, the dough has basically formed into a ball. Stop the machine to check the softness and hardness of the dough. If it is thin, add less flour, and if it is dry, add less water. Illustration of how to make cheese, floss and pork bread bread 3

Illustration of how to make cheese, floss and pork bread bread 3

Step 3

Turn the machine on level 5 for about 3-4 minutes. You can pull out the thick film and add butter. Knead on setting 2 for about 5 minutes, turn to setting 4 and knead for 1 and a half minutes, turn to setting 5 for 2 minutes. Illustration of how to make cheese, floss, and pork bacon bread 4

Illustration of how to make cheese, floss, and pork bacon bread 4

Step 4

At this point, the surface of the dough is smooth and the film can be pulled out. Illustration of how to make cheese, floss, and pork breast bread 5

Step 5

Put the Tuanyuan into a crisper for 1 rise. I put it at room temperature of 24.6 degrees and let it rise for 45 minutes. If the weather is cold, extend the fermentation time or find a warm place to ferment. If the weather is hot, shorten the fermentation time. Illustration of how to make cheese, floss, and pork breast bread 6

Illustration of how to make cheese, floss, and pork breast bread 6

Step 6

Let the dough double in size. Stick dry flour with your fingers and poke a hole in the middle of the dough. If the hole doesn't shrink or collapse, it's OK. Illustration of how to make cheese, floss, and pork breast bread 7

Illustration of how to make cheese, floss, and pork breast bread 7

Step 7

Divide the dough into 6 equal portions, each weighing about 105 grams. Place the divided dough into a crisper to rest for 15 minutes

Step 8

Roll into rectangle Illustration of how to make cheese, floss, and pork breast bread 9

Step 9

Sprinkle each piece with 20 grams of minced pork breast, 15 grams of seaweed and meat floss, and then squeeze an appropriate amount of salad dressing on top. Illustration of how to make cheese, floss, and pork breast bread 10

Illustration of how to make cheese, floss, and pork breast bread 10

Step 10

Roll it up and pinch it tightly. Illustration of how to make cheese, floss, and pork bacon bread 11

Step 11

Cut into 3 equal sections with a knife. Illustration of how to make cheese, floss, and pork bacon bread 12

Step 12

Place on the boat-shaped paper holder for the second round. The temperature does not exceed 38 degrees. Illustration of how to make cheese, floss, and pork breast bread 13

Illustration of how to make cheese, floss, and pork breast bread 13

Step 13

After the second serving is done, pour on the salad dressing and sprinkle with shredded cheese.Preheat the oven to 200 degrees and bake for 12 minutes. Illustration of how to make cheese, floss, and pork breast bread 14