The golden-brown, crispy exterior and soft interior, filled with fragrant butter and pork floss, taste and texture remind me of the pork floss caterpillar bread I made when I first started learning to bake. Back then, I made the pork floss myself, and the caterpillar bread was incredibly soft. Once, I gave a few to my dad, and he joked on the way home that he was going to eat them all in one bite. That was a highlight for me, a complete novice at bread making. I made that bread repeatedly for a while, marking the moment I truly mastered bread-making. The memories are truly unforgettable, carrying an indelible warmth and flavor. - This recipe makes 12 breads.
Materials
Steps for making Butter and Pork Floss Savory Bread Rolls B135
Dissolve water, sugar, and yeast in that order, then add high-gluten flour, low-gluten flour, and salt.
Knead until a rough membrane forms;
Add softened butter and knead until a smooth, elastic membrane forms;
Roll the dough into a ball, seal it, and place it in a fermentation box at 32 degrees Celsius until it doubles in size.
Add softened butter to the pork floss, knead into a ball, seal and refrigerate for later use;
Divide the fermented dough into 12 equal portions, deflate it, shape it into teardrop shapes, seal and let it rest for 20 minutes.
Take a portion and flatten the thicker end. Then, holding a rolling pin in one hand and pulling the thinner end in the other, roll it down into an isosceles triangle about 40cm long.
Roll out a 10-gram piece of butter and pork floss and place it on the wide end, then use a brush to brush a little butter liquid on both sides;
Roll it up gently;
It can be rolled into about 4 loops;
After everything is prepared, put it into a fermentation box and ferment at 35 degrees Celsius and 75% humidity until it increases in size by 1.5 times.
Place in a preheated convection oven, add steam, and bake at 190 degrees Celsius for 20 minutes.
◆◆◆The following is a display of the finished product◆◆◆
Finished product 1
Finished product 2
Finished product 3
Finished product 4
Tips for Butter and Pork Floss Savory Bread Rolls B135
△ Different brands of flour and different air humidity levels have different water absorption rates. Please adjust the amount of liquid according to the actual situation of the dough, for example, ±10~20 grams; △ The butter wash brushed on is extra from the ingredients. It can reduce stickiness and create obvious layers. You can skip brushing it if you're feeling lazy; △ The second proofing can be slightly underdone. It doesn't need to be too thorough, otherwise it will easily burst and break the gluten, affecting the appearance; △ The temperature is for reference only. Please adjust it according to your own oven. Steam is not necessary.
