Pork Floss Spring Onion Rolls / 肉松葱香面包

Recipe Category:

Ingredients / 材料:

Dough:

a: 282 g All-purpose flour, 15 g Milk powder, 10 g Fresh yeast, 6 g Salt, 30 g Sugar
b: 1 pc / 60 g Egg, 65 ml Warm water, 75 g Water Roux Starter
c: 45 g Soft butter cubes

Filling:

5 tbsp Pork floss, 2 tbsp Chopped onions, 1 tbsp Seaweed crumbs, 1 tbsp Sesame 2 tbsp Mayonnaise light

面团:

填馅:

Method / 做法:

Add dough ingredients A and B in a mixing bowl fixed with a dough hook and beat at slow speed for 1 minute. Switch to the medium speed, and continue to beat for 3 minutes until a dough forms. Cut in butter gradually and mix for approx. 5 minutes until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of mixing bowl.
Place the dough in a lightly greased mixing bowl. Cover and let rise until doubled in volume, about 1 hour. Turn dough out onto a lightly floured surface and gently punch down the dough to expel the air. Let rest for 15 minutes. Roll and shape the dough into 30cmx40cm rectangle to fit the baking tray. Cover and let rise in warm place for 40 minutes.
Preheat the oven to 175C/350F. Combine pork floss and seaweed crumbs. Use the tines of a fork to prick the top of dough, then brush with egg wash. Sprinkle with chopped onions and sesame seeds and bake for about 15 minutes.
Gently invert the bread on a parchment paper. Thinly spread with mayonnaise and cut a few slits at one edge of the bread. Be careful to cut the slits half-way through the bread only. This increases the flexibility of bread roll-up. Sprinkle with the pork floss mixture and roll up while still warm. Cut the bread into the sections to your desired length after 30 minutes. Spread the cutting sides with some mayonnaise and pork floss.

把面团配料中的（a）和（b）混合在搅拌盆中，低速搅拌1分钟左右。调到中档，继续搅拌直到面团形成。然后慢慢加入牛油，继续搅拌大约5分钟，直到搅拌盆周圈完全干净。面团呈现可拉开的薄膜状，破洞边缘有锯齿状即可。
搅拌盆抹上少许油，放入面团，盖上湿布巾，室温发酵直到面团膨胀为双倍大，大约1小时。翻出面团，放到洒了少许面粉的台面上，用手排挤出面团气体，松弛15分钟。面团放到长方形烤盘，擀成和烤盘一般大小，大约30cmx40cm。最后醒发40分钟。
烤箱预热到175C/350F。2大勺肉松和海苔碎混合备用。表面，用叉子将醒发后的面团叉出一排排的孔洞，刷上全蛋液。洒上葱花和芝麻粒后入炉烘焙15分钟。
烤好取出后，翻放在烤纸上，背面抹上薄薄的一层蛋黄酱，用锯齿刀在一边先划上若干条纹，以利卷起。洒上肉松海苔后趁温热卷起。30分钟待面包定型后，随好切段后，在切开处抹上蛋黄酱，再粘上少许肉松即可。

"Pork Floss Spring Onion Rolls / 肉松葱香面包" is part of these categories:

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