Salad and Pork Floss Bread

Name: Salad and Pork Floss Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 500 g bread flour; 100 g granulated sugar; 6 g salt; 10 g dry yeast; 30 g butter; 50 g egg; 250 ml water; to taste pork floss; to taste mayonnaise; to taste potato (cooked and diced); to taste diced cucumber; to taste carrot (cooked and diced); to taste hard-boiled egg (diced)

A prepared sandwich bread filled with vegetable salad and coated on the outside with meat floss.

1h 0m

Easy

0 favorites

Ingredients

bread flour 500 g

granulated sugar 100 g

salt 6 g

dry yeast 10 g

butter 30 g

egg 50 g

water 250 ml

pork floss to taste

mayonnaise to taste

potato (cooked and diced) to taste

diced cucumber to taste

carrot (cooked and diced) to taste

hard-boiled egg (diced) to taste

Instructions

Prepare the Vegetable Salad

Boil the hard-boiled eggs, potatoes, and carrots until cooked, then let them cool and dice them. Add the diced cucumber and mayonnaise and mix well to make the vegetable salad (you may add other ingredients according to your taste, such as corn kernels and diced ham).

Prepare the Dough

Please refer to pages 14 and 15 for the "Basic Dough Recipe". Divide the dough into 50 g portions, then flatten each piece and roll from top to bottom into an olive shape.

Fermentation

The shaped dough should be approximately 10 cm long and 4 cm wide. After fermentation, it should grow to about 12 cm long and 6 cm wide, and is then ready to be transferred to the oven for baking.

Baking

200 °C, approximately 12 minutes.

Decoration and Assembly

Slice the bread open down the middle, spread mayonnaise inside, and also spread mayonnaise on the surface. Then press the surface to adhere the pork floss. Alternatively, slice the bread open and fill it with the vegetable salad.