How to make soft and brushed caterpillar meat floss rolls - Western food

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1. Prepare materials.
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2. Put the bread ingredients, except butter (cut into small pieces and softened for later use) into the dough bucket. Keep the salt and sugar separately so that the yeast does not come into contact.
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3. Mix at the first speed to form a dough, then turn to the 4-5 speed and beat until slightly smooth. Gently pull it apart until it is in a rough film state, and add the softened butter.
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4. Turn to speed 1 and beat until the butter is integrated with the dough. Turn to speed 4-5 and beat until the dough is smooth and smooth. Take out the dough, fold it into a round shape, and check the condition of the film. Gently peel off the thin but strong film, no gloves required.
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5. Divide the dough into 11 equal portions, roll into round balls and cover with plastic wrap to rest for 10 minutes.
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6. Put the boat-shaped oil coating into the original baking pan.
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7. Take a piece of dough, roll it out into a rectangle, and turn it over. Spread salad dressing on the bottom 1/2 and add pork floss.
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8. Fold the upper part down in half without cutting off the top, and divide the bottom into 6 strips. Stretch each strip slightly and turn it counterclockwise 3 times, then thin the bottom edge.
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9. Roll it up from top to bottom, pinch the edge tightly, and put it into the mold.
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10. Method 2: After rolling it out and turning it over, put salad dressing and meat floss on the top 1/3, and cut the bottom 2/3 into even strips, about 7 strips.
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11. Roll it up from top to bottom, press the bottom underneath, pinch and seal, and put it into the oil-coated film.
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12. After all operations are completed, place them into the baking pan.
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13. Place the oven in the lower middle rack and turn on the fermentation setting at 34 degrees. If you cannot place cold water to moisturize, you can spray a thin layer of water with a watering can and ferment for about 25 minutes until it doubles in size.
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14. Take it out and brush it with a layer of egg wash, put it in the preheated oven, and bake it at 180 degrees for 23-25 minutes.
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15. Place in the preheated oven and bake at 180 degrees for 23-25 minutes.
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16. After baking, remove and cool, seal and package. Eat it hot and stringy. Seal it and eat it the next day, it will still be soft and delicious!
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The oven has a large space, the color is very even, and the light-colored liner is beautiful! Bake for 10 minutes, remember to cover with tin foil to prevent over-coloring! One plate can bake 11-12 chickens, and the finished product is larger, which is much less troublesome than a small oven. Three days of rations are ready!
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Finished product.