Let's make healthy and delicious bread! Seaweed and pork floss bread is so tasty! This savory bread is so delicious you'll never get tired of it. I used a one-rise method to save time, and you don't need to shape it much—just roll it out into a round shape! It's a super user-friendly recipe; even beginners can succeed on their first try. Let's make some together!
Materials
One-time fermentation | No shaping required | This pork floss and seaweed bread is really delicious and easy to make! Recipe steps
Except for the butter, put all the dough ingredients into the stand mixer bowl and knead. First, start at low speed to set the dough's consistency, then switch to high speed to knead.
When the dough reaches a rough membrane stage, add the softened butter and continue kneading until it reaches a smooth, elastic membrane (windowpane stage). This bread doesn't require the same level of elasticity as toast bread; if you can't knead it very thin, you don't need to knead it to that thin membrane.
The kneaded dough does not need to rise once. Divide it directly into 40 portions and roughly fold and round each portion.
Prepare some seaweed and pork floss, about 50 or 60 grams.
Spray some water on the surface of the dough, coat it with seaweed and pork floss, and place it into a hamburger mold in groups of four.
Ferment at 33-35 degrees Celsius and 80% humidity until the dough surface is elastic and slowly springs back when lightly pressed.
The state of the risen dough.
Place the cut bacon strips in the center of the risen dough in a cross shape.
Sprinkle with some chopped scallions, and squeeze on some salad dressing and ketchup.
Place in a preheated oven at 160°C (top heat) and 180°C (bottom heat) for 20 minutes. The time and temperature are for reference only; adjust according to your oven.
Such a healing scene~ It's so wonderful!
After baking, unmold and place on a cooling rack to cool. When it has cooled to a slight residual temperature, pack it into bags and seal for storage.
This mold is not sticky at all; it can be easily unmolded with a gentle invert!
Soft and stretchy~ This savory bread is delicious and not greasy!
Breakfast with a cup of coffee is perfect!
One-time fermentation | No shaping required | This pork floss and seaweed bread is really delicious and easy to make!
Many friends have asked: "I followed the recipe exactly, why is mine too wet? Why is mine too dry? Why...why..." Making bread requires flexibility in adjusting the liquid content of the recipe. Flour absorbs water differently, and the climate and humidity vary from north to south. You must observe the dough's consistency and add liquids accordingly—this is a well-worn topic! Homemade yogurt is thicker than store-bought. If using thinner yogurt, remember to reserve some and add it as needed, observing the dough's consistency. Adjust the time and temperature according to your own oven. Large and small ovens differ significantly, and even two identical ovens from the same brand will have temperature variations.
