Ingredients ?

Inside

Kite Flour 200g

Maximilian Low Flour 50g

Yeast 3g

Sugar 35g

Salt 2g

Milk Powder 10g

Egg wash 25g

Water 110-135g

Unsalted Butter 25g

Decorate the surface

Egg wash a little

Lasagna puff pastry or fly pastry crust

White sesame seeds a little

Spicy meat floss Feel free

Rising Meat Fluff Bread Directions ?

Put all the dough ingredients except butter together, knead until the dough surface is smooth and can pull out a thicker membrane, add butter and knead to the extended stage, put it in a warm place for basic fermentation.

After the basic fermentation is finished, let the dough vent and divide it into 60g pieces, roll it out and let it rest for 15 minutes

Roll the dough into an oval shape, turn it over and press it thinly to make it closer to you, then put the meat floss on the upward end, and roll it up into a long pike shape from the top to the bottom

Place the dough into a sheet of paper wrap, and let it rest for a final time to ferment in a warm and humid place. In summer, room temperature is fine.

At the end of the final fermentation, spread a layer of egg wash on the surface of the dough, put a thinly sliced lasagna pastry or pancake crust, then spread a layer of egg wash on the surface of the pastry, sprinkle a few white sesame seeds to garnish

Put it into the middle of the preheated oven at 180 degrees Celsius, top and bottom at 180 degrees Celsius, and bake for 15 minutes to remove it from the oven.