Meat floss garland bread

1. First, pour the flour into the high gluten flour with boiling water, stir quickly and evenly to avoid lumps. Let it cool and set aside (it can also be prepared one night in advance and stored in the refrigerator the next day).

2. Except for butter, put all the ingredients into the toaster bucket to activate the dough mixing function.

3. When adding butter, activate the dough blending function again and knead until expanded.

4. Dough segmentation.

5. Roll the divided dough into circles and let it relax. The total amount of dough is 650 (the weight of the dough is only a reference number). Divide it into 22 small dough pieces of 30 grams. I made 4 out of 4 wreath breads. If you don't want to make so much, just halve the recipe.

6. Mix the filling evenly and set aside.

7. Press open the loose dough and take an appropriate amount of meat floss.

8. Use a tiger's mouth to tighten the dough.

9. Place the code with the mouth facing downwards in the hollow mold.

10. Send it into the oven and adjust it to the fermentation function.

11. Send it to the preheated oven and heat it at 150 degrees Celsius and 170 degrees Celsius for 25 minutes. Cover the top with tin foil in a timely manner when coloring.

12. It is also possible not to include the filling, which is according to personal preference.

13. It's wrapped in meat floss.

14. Finished product drawings.

15. Finished product drawings.

16. Finished product drawings.