How to make pork floss little lion bread

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these delicacies, making those who make the delicacies feel a long-lost pleasure. Today, I will introduce to you the method of making pork floss lion bread, so that you can once again experience and enjoy the joy after success!

1. Mix flour, sugar, salt, milk powder, and eggs, add yeast, then add milk and stir until gluten is formed (the criterion for gluten is: pull out a small piece of dough and it can be pulled into a thin film by hand), then add butter and make sure it is completely dissolved in the dough.

2.1 Take out the fermented dough and divide it into two sizes, one large and one small, 45 grams and 15 grams. Roll them into balls with your hands and let them rest for 10 minutes. Use a rolling pin to roll the relaxed dough into round shapes, with diameters of about 10cm and 6cm.

3.2 The dough is fermented to twice its original size. Mine was three times larger.

4. Put some meat floss in the middle of the large dough, cover it with the small dough and press it tightly, put it in a plate, cover it with a wet towel, and ferment it at room temperature until the fermentation volume doubles.

5. Rinse the surface of the fermented bread with water, draw the lion face with chocolate sauce, and bake in a preheated oven at 180 degrees for about 15 minutes

6. After the baked bread has cooled, spread mayonnaise all around and pinch a proper amount of meat floss to stick on it, and it's done. The one I have is original dried meat floss, which has been stored for a long time. I think it has no taste and is too dry. I add a little olive oil to a frying pan, put in the original dried meat floss, add appropriate amount of chili powder, stir-fry evenly, and it becomes spicy meat floss, which tastes good. I still have more than half a bag of original dried meat floss, so I will use it up as soon as possible in this way.

After reading the editor’s introduction, you should be very interested in this pork floss lion bread! Don’t be afraid of failure. Let’s go to the kitchen and try it. If it fails, you can try again a second time!