The recipe for seaweed and meat floss bread

Need ingredients

High gluten flour

250g

butter

20g

egg

1 piece (60g)

granulated sugar

35g

laver

1 piece

milk

95g

yeast

4g

salt

2g

meat floss

Add as needed

salad dressing

Add as needed

Method steps

1. Take out the butter in advance and soften it

3. Crack in eggs and pour in milk

4. Stir into a flocculent state and start the chef's machine at 2nd gear and mix with noodles for 3 minutes

5. Add yeast

7. Cover the dough with plastic wrap for 5 minutes before serving

9. When the dough is fermented to 2-2.5 times its original size, if the finger hole does not collapse or retract, it indicates that the fermentation is complete

11. Roll a piece of dough into a beef tongue shape, squeeze on salad dressing, and leave a 1-2cm gap around it

13. Lay the meat floss on top

15. Keep your mouth closed and place it on a baking tray with the mouth facing down

16. Put it into the oven for 2 rounds Fermentation function at 30 degrees Celsius for 50 minutes, with a bowl of boiling water placed at the bottom to maintain humidity

17. After fermentation, take it out and preheat the oven at 175 degrees Celsius. Apply a layer of egg mixture on the surface of the bread and bake it at 175 degrees Celsius for 20 minutes. During this time, observe the coloring situation. If the surface turns golden, cover it with tin foil

18. After baking the bread, apply salad dressing on the surface and dip it in shredded meat.

Tips

Due to different ovens and temperatures, baking time is for reference only

Due to variations in flour and water absorption, do not add milk all at once. Reserve some and add more if not enough

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