How to make golden salad pork floss buns

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you the method of making golden salad meat floss buns.

1. Put all the dough ingredients except butter into the bread machine, knead until smooth, add butter and continue kneading until a film forms, take out and beat 100 times. Cover with plastic wrap and leave at room temperature for the first fermentation for 40-50 minutes. During the first fermentation of the bread, you can mix the meat floss, corn kernels and salad dressing in the ingredients and set aside. (I mixed the meat floss in because I was afraid that the dried meat floss would be too fluffy and difficult to shape, O(∩_∩)O~)

2. Take out the fermented dough, deflate it, roll it into a ball, cover it with a wet towel and let it relax for 10 minutes

3. Roll the dough into a long square about 20cm wide

4. Roll into a cylinder

5. Divide into 6 equal parts, cut a slit from the middle to the bottom of each part, and turn the slit open, flatten the surface, and cut another slit vertically in the middle for filling.

6. Ferment twice in the oven for 20 minutes

7. Take it out, cut three times on both sides of the dough, and continue to ferment for 10 minutes

8. Fill in the ingredients described in 3, sprinkle a layer of dried meat floss on top, squeeze salad dressing, and sprinkle a little coriander powder

9. Preheat the oven to 180 degrees, middle layer, upper and lower fire, 15 minutes

Friends who like cooking must not miss the golden salad meat floss buns that I will introduce today. It will whet your appetite. Don’t be afraid of getting fat, it’s okay to do it once in a while, so hurry up and cook some.