Spike Bakery! Meat floss salad dressing cheese bread, every bite is full of meat floss

Cheese bread

Ingredients

steps

1. Yeast is added to milk.

2. Stir well to dissolve the yeast in the milk as much as possible.

3. Add high-gluten flour, stir into a flocculent, and then knead into a dough.

4. Cover with plastic wrap and refrigerate for 17 hours.

5. Fermented medium dough.

6. Put the dough into the kitchen machine, add white sugar and salt, stir until the dough is basically smooth, and stretch it to form a thick film. Add the olive oil and continue to stir until the film comes out. Place directly in the cook's bowl for intermediate fermentation for 15 minutes.

7. After the intermediate fermentation is over, stir the dough and exhaust it.

8. Divide the dough into 8 parts and form a circle.

9. Take a dough and roll it into an oval shape.

10. Squeeze in the salad dressing.

11. Put the meat floss.

12. Knead the dough from a section and knead it firmly.

13. After complete kneading, you can't see the filling.

14. Turn it over and place it on a golden non-stick baking sheet, leaving a distance between the dough and fermenting it for a second time.

15. Ferment the dough to about 1.5-2 times the size.

16. Brush the egg wash evenly with a wool brush.

17. Squeeze in the salad dressing and tomato sauce.

18. Sprinkle some more meat floss.

19. Sprinkle with an appropriate amount of shredded mozzarella cheese and sprinkle some chopped chives.

20. Put it in the middle and lower layers of the preheated oven at 180 degrees above and below the heat, and bake for about 15 minutes until the cheese melts and the bread is golden brown. Spend the last few minutes staring at the oven to prevent overbaking.

21. Bake and take out to cool.

Authentic bread.

Cut it open to see a full amount of meat floss.

Line up for a group photo!

Tips:

Bread can also be used direct method or soup seed, I want to save trouble, and I like the taste of the middle seed, so I generally use the middle seed.