Salad dressing and pork floss are a perfect match, whether in cakes or bread, every bite offers multiple layers of flavor. This time, I made a single-rise version, which is even simpler, quicker, and tastier.
Materials
Steps for making salad dressing, scallion, and pork floss bread rolls B129
Add all ingredients except butter to the mixing bowl and knead the dough.
After kneading until a rough membrane forms, add the softened butter;
Continue kneading until a thin membrane forms;
Round and seal, then relax for 30 minutes.
Roll out the dough into a sheet about 20cm wide and spread salad dressing on it;
Sprinkle the pork floss and chopped green onions evenly over the pork floss;
Sprinkle the pork floss and chopped green onions evenly over the pork floss;
Cut the garment into 6 equal parts using sewing thread;
Fill the mold;
Place it in the oven with a bowl of hot water underneath, and start fermenting at 38℃;
Ferment until doubled in size;
Place the baking rack upside down on the lower rack of the oven, put the mold back in, and bake using the air fryer function at 160℃ for the top element and 180℃ for the bottom element for 14 minutes until finished.
◆◆◆The following is a display of the finished product◆◆◆
Finished product 1
Finished product 2
Finished product 3
Finished product 4
Finished product 5
Tips for Salad Dressing, Scallion and Pork Floss Bread Rolls B129
△ In summer, you can mix the liquid ingredients in the main ingredients and freeze them into ice crystals in advance to prevent the dough temperature from getting too high. △ For loose fillings like those with pork floss, you can use sewing thread to cut them neatly.
