Wangwang Pork Floss Bread

Flavor: Sweet; Technique: Baking; Time-consuming: Several hours; Difficulty: Moderate.

Detailed Steps for Making Wangwang Pork Floss Bread

Add all ingredients except butter, bamboo charcoal powder, ham sausage, pork floss, and salad dressing into the bread machine, with liquids at the bottom, make a hole in the high-gluten flour, add yeast, start the kneading program for 20 minutes (beat one egg, take 25g).

Add butter, then start the kneading program for another 20 minutes.

After kneading, take a piece and stretch until a thin film forms.

Take a small portion and add a small spoon of bamboo charcoal powder (not too much, about the size of a large tangyuan, to make the dog’s facial features).

Knead evenly.

Separate and place in the bread machine, start the fermentation program for 30 minutes!

Insert a chopstick, if it doesn’t retract, the fermentation is done.

Remove, deflate, and shape into a round ball.

Divide the white dough into 4 small balls.

Cut one ball at one-third of the way.

Cut again.

Flatten the large dough and add red bean paste filling.

Use a tool to shape the face, eyes, and nose (a spoon can be used).

Attach the other two small dough balls with a little water to make ears.

Use a tool to shape the mouth.

Then knead a small black dough ball and attach it for the eyes, nose, and mouth.

Cut the ham sausage to make the tongue and attach it to the mouth.

Once all done, it’s cute and adorable, let it ferment again until the bread visibly expands, preheat the oven to 170 degrees.

Cover with foil.

Place in the middle of the oven, bake at 170 degrees for 20 minutes, remove the foil after 10 minutes, keep an eye on the browning.

Remove from the oven, spread salad dressing on the dog.

Stick on the pork floss.

So cute!

Extremely adorable, delicious, and visually appealing.

In the Year of the Dog, wishing everyone prosperity, good fortune, and great health!