The dough materials other than butter are weighed and placed in the mixing bucket of the chef's machine.
Rub the flour at low speed for about 2 minutes. If there is no flour, turn to the middle level for five minutes, and then turn to the high level for five minutes. This dough is wet. If the air conditioner or ice bucket is on at home, it can be stirred for a long time.
Add butter and mix at low speed, then mix for 5 minutes at medium level and 5 minutes at high level.
When I stir it to the point where I can release the mask, I don't need to pull the glove film. After many experiments, I can definitely release the mask.
Sort it out a little, ferment it in the mixing bucket. In summer, ferment for an hour, and in winter, put it in the oven for an hour at 32 ℃.
Divide it into 9 portions, 60g for each portion. This way, the dough is sticky, and you can add more flour. Relax for 20 minutes after kneading.
Roll out the dough.
Wipe the salad dressing, and pay attention to the side, because it needs to keep the mouth closed.
Add the meat floss.
Fold the mouth in half and make it into dumplings.
Cut three edges with a knife.
Ferment in the oven at 32 ℃ for 40 minutes, then brush a layer of egg liquid or milk.
Heat the oven at 180 ℃, and lower it at 170 ℃ for 15 minutes. In the last five minutes, I had to cover the tin foil to prevent over coloring. I forgot to cover it because I was busy with other things, and this was the result.
Eat it while it is hot. The bread is very soft, and the meat floss is salty and fresh. Don't worry about the pigment preservatives for your own meat floss. The baby is also safe to eat it.