In addition to pumpkins, one of my favorites has to mention that the meat floss. It is no exaggeration to say that my family's floss varieties generally maintain 4-5 styles. After eating, look for more delicious. It is made with the spicy pine of the 85 degree C family as a base. I love it very much. It is paired with meringue, the summer is hot, and it is full of happiness.
|High kite||200 g|
|Meimei Low Powder||50 grams|
|milk powder||10 grams|
|Egg liquid||25 grams|
|Unsalted butter||25 grams|
|A little egg|
|Melaleuca meringue or flying cake crust|
|A little white sesame|
|Spicy pork floss||random|
Put the dough materials other than butter together, knead until the surface of the dough is smooth, can pull out a thick film, add butter and knead to the expansion stage, put it in a warm place for basic fermentation.
After the basic fermentation is completed, the dough is vented and divided into 60 g /piece dough, rounded and relaxed for 15 minutes
Roll the slack dough into an oval shape, and after turning over, press down the dough close to you, then put the meat floss on the upper end, roll up from top to bottom to form a shuttle shape
Put the dough in a paper film and finally ferment in a warm and wet place. In summer, room temperature is sufficient.
At the end of fermentation, apply a layer of egg liquid on the surface of the dough, put a thin layer of puff pastry or a flying cake crust, then apply a layer of egg liquid on the surface of the pastry, sprinkle with a little white sesame
Put in the middle layer of the oven preheated to 180 ℃, heat up and down 180 degrees, and bake for 15 minutes.