Recipe for Scallion and Pork Floss Bread

Mix 16g of high-gluten flour with 80g of water to form a tangzhong. Heat over medium-low heat while stirring until gelatinized, then cool and set aside.

Take 75g of tangzhong and knead it with all the ingredients except the butter.

After the dough is smooth, add the softened butter. Knead until it reaches the fully developed stage, where it can be easily stretched into a thin film with smooth edges.

Roll the dough into a ball and place it in a fermentation box. Ferment at 28 degrees Celsius until it doubles in size.

Divide into 6 equal parts, roll into balls, cover with plastic wrap and let stand for 10 minutes.

Roll the dough into a tongue shape, then roll it inwards, pinch the seam closed, and gently rub it to make it slightly pointed at both ends and slightly bulging in the middle.

Place evenly on a baking tray and ferment in a proofing box at 35 degrees Celsius for about 45 minutes.

What it looks like after fermentation

Use a knife to make a shallow cut down the middle of the bread. Beat the egg and brush it evenly onto the dough twice. Then mix the remaining egg with salad oil, salt, chopped green onions, and pork floss and spread it on the cut.

Bake in a Hauswirt i7 oven at 180°C for about 20 minutes.

The specific temperature and time should be adjusted according to the characteristics of your own oven.

After cooling on a wire rack, store in an airtight container. It will taste even better if you reheat it.

It smells really good!