Main Ingredients:
High Gluten Flour: 185g; Yeast: 2g; Caster Sugar: 15g; Milk: 75g; Meat Floss: 200g.
Additional Ingredients:
Low Gluten Flour: 15g; Egg: 25g; Salt: 0.5g; Butter: 15g.
Decoration:
Dark Chocolate: as needed; Condensed Milk: as needed; Egg Wash: as needed.
Flavor: Other; Technique: Baking; Time: 45 minutes; Difficulty: Advanced.
Steps to Cook Lion Meat Floss Bread
Add all main ingredients except butter into the bread maker, knead for twelve minutes, then add butter and knead until smooth dough is formed.
Cover the dough with plastic wrap and let it rise (if room temperature is low, you can use the oven or rice cooker for fermentation).
Poke the dough, if it doesn’t bounce back, the first rise is successful.
Deflate the dough.
Divide the dough into 6 portions, cover with plastic wrap and let it rest for about fifteen minutes.
Take a portion of dough and wrap it with meat floss (amount of meat floss according to personal preference).
Seal the edges tightly with the seam facing down.
Once all are wrapped, place them on a baking tray.
Let them proof for the second time in the oven (about an hour).
Proof until doubled in size.
Brush the surface of the dough with egg wash.
Bake at 160 degrees for about 20 minutes.
Remove and let cool.
Prepare drawing materials (melted dark chocolate in a piping bag).
Draw the lion’s expression.
Dip some condensed milk on the edges of the face for the meat floss to adhere firmly.
Coat the edges with meat floss.
