Tools/raw materials
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Barbecued pork (150g)
Methods/steps
1/7 Step by step reading
To make barbecued pork stuffing: Dice barbecued pork, put soy sauce, honey, corn starch and water into a pan, mix well, cook on fire until it is thick, add barbecued pork, mix well, put it up and let it cool, then refrigerate.
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Knead the bread embryo materials except butter until smooth, add butter and knead until it is pulled out into a film.
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Basic fermentation is carried out at room temperature, and when the dough is fermented to 2.5 times of the original, the basic fermentation is completed.
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Divide the dough into 12 equal parts, roll and relax for 15 minutes, roll the small dough into a circle, turn the bread and add the barbecued pork stuffing, seal tightly, and put it on a baking tray for final fermentation.
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When the dough is fermented to twice the original size, sweep a layer of egg liquid, put it in the middle layer of the oven preheated at 180 degrees, and heat it up and down for 180 degrees 15 minutes.
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Bread flour has strong water absorption, so it is recommended to put 90% when putting liquid, and leave a part to decide whether it needs to be increased according to the absorption of flour.
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