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Tomato Pork Jerky & Meat Floss Rice Lye Bread

Name: Tomato Pork Jerky & Meat Floss Rice Lye Bread
Prep time: 24 min
Cook time: 40 min
Total time: 64 min
Yield: 24 servings
Cuisine: Chinese
Ingredients: 235 bread flour; 85 rice flour; 5 sugar; 15 milk powder; 45 tomato paste; 186 water; 1 salt; 15 butter; 6 fresh yeast; 40 pork jerky, finely minced; 20 meat floss (rousong)

Other★ Easy64min

Prep 24m ·
Cook 40m ·
24 Servings

IngredientsWhat you'll need for Tomato Pork Jerky & Meat Floss Rice Lye Bread

	Ingredient	Amount	Notes
	bread flour	235
	rice flour	85
	sugar	5
	milk powder	15
	tomato paste	45
	water	186
	salt	1
	butter	15
	fresh yeast	6
	pork jerky, finely minced	40
	meat floss (rousong)	20

A delicious Tomato Pork Jerky & Meat Floss Rice Lye Bread recipe.

Cooking StepsHow to cook Tomato Pork Jerky & Meat Floss Rice Lye Bread step by step

Step 1 Detail

After kneading the dough, divide and roll into equal portions (size is up to you; 25 g each makes about 24 pieces). Refrigerate to relax for 30 minutes.
Step 2 Detail

After resting, gently reshape the portions (mostly just a quick check). Let proof at room temperature for 30 minutes (the dough will not be under-proofed).
Step 3 Detail

Freeze uncovered for 30–40 minutes until firm enough to handle but not rock-hard. Dip each piece in lye solution for 40 seconds, drain the bottom, transfer to a baking sheet lined with a silicone mat, and score the tops.
Step 4 Detail

Bake in a Haier i7 Pro oven: top heat 210 °C / bottom heat 190 °C for 18 minutes. Mist with water spray right out of the oven for a shinier crust.