Dough material: high-gluten flour 120g.

20g low-gluten flour

70 grams water

20 grams of fine sugar

2 grams of salt

6 grams of milk powder

3 grams of dry yeast

Eggs (whole egg liquid) 15g

Butter 15g

Other materials: salad dressing 60g.

Appropriate amount of meat floss

How to make fluffy bread?

First of all, knead the dough like all bread!

Knead all the ingredients for making dough with Jun Baking Chef Machine to the swelling stage (butter is put behind, and the kneading process is the same as other chefs' recipes). You can also knead dough by hand (click here for the detailed process of kneading dough by hand).

The dough should be kneaded into a film to the extent that it can be stretched. Flour has different water absorbability. Please adjust the amount of water according to the actual situation and knead it into a very soft dough.

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Put the kneaded dough into a large bowl, cover it with plastic wrap or wet cloth, and put it in a warm place for the first fermentation.

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Ferment until the dough becomes 2.5 times larger. Dip your fingers in flour and gently poke into the dough. After the finger is pulled out, the hole does not collapse or retract, indicating that the fermentation is in place (collapse means excessive fermentation and retraction means insufficient fermentation).

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The fermented dough completely squeezes out air, making the dough smaller again. Then divide into 4 parts on average, knead into a circle, cover with plastic wrap and relax 15 minutes.

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The loosened dough was squashed and rolled out on the chopping board. Roll into an oval shape.

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Roll from end to end. When rolling, the two sides should keep moving closer to the middle, forming an olive shape with two tips in the middle.

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After the roll is finished, pinch the closing part tightly.

Put your mouth down and you will get an olive-shaped dough.

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Shape all the dough and put it evenly in a baking tray covered with oil paper. Leave enough distance between each dough. The dough is finally fermented (ideal fermentation temperature is 38℃ and humidity is 85%). If there is no fermentation box, you can put the dough in the oven, put a pot of hot water at the bottom of the oven and close the oven door for fermentation.

☆ If your oven has the function of fermentation, but does not have the function of adding humidity, you should also put a pot of hot water, otherwise the humidity will not be enough and the dough surface will be dry.

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After fermenting for about 40 minutes, the dough will be twice as big as before baking. Be careful not to over-ferment (the dough will rebound when pressed lightly. If the dough collapses when pressed lightly with your fingers, it means that it is over-fermented. Bake for about 15 minutes in a preheated oven with upper and lower fire 175℃ until the surface is golden.

Toast is cooled on a cooling rack.

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Take a cooled bread and cut it with a bread knife at the position shown in the figure, but don't cut it through, keep the bottom connected and don't split the bread in half.

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After cutting, open the bread, spread salad dressing on both sides of the incision, and then close the bread.

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Coat the bread with salad dressing. The amount of salad dressing for each piece of bread is about 15g.

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Finally, stick the floss all over the surface of the bread, and the floss bread is ready.

☆ Buy the finished meat floss on the market. Beef floss or pork floss can be used to make different flavors of loose bread. You can also use spicy floss.

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Finished product drawing.

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