Meat Floss Buns (Bread Maker Kneading)

How to utilize the meat floss? Isn't it sounds great if turn them into bun's filling? Sweet and salty flavor, yum yum!

Ingredients

Dough (Bread Maker)

• 300g of high-protein flour    300 克高筋面粉
• 150cc of milk    150cc 牛奶
• 1/2 tea spoon of instant yeast     1/2 茶匙速溶酵母
• 1 egg (slightly beaten)    1 颗蛋(稍打散)
• 30g of margarine/butter (room temperature)    30 克黄油/牛油(室温)
• 25g of custard sugar    25 克幼糖
• a touch of salt    少许盐

Filling

• meat floss    肉松

Decoration

• 1/2 egg  (slightly beaten)    1/2 颗蛋(稍打散)
• black sesame    黑芝麻

Steps 

1. Place the sugar, salt, egg, milk into the bread pan, then follow by flour, butter and yeast on most top. To avoid the yeast been 'killed' by the salt,  make sure they are separated by a layer of flour.    糖、盐、蛋、奶倒入烤盘里， 接着放粉，最表面放牛油和酵母。盐和酵母之间用粉隔开以免酵母直接接触盐而失效。
2. Choose the 'Knead' mode and start. My bread maker Sokano took 15 minutes to knead.     选‘Knead'程式后启动。我家的面包机Sokano牌子搓15分钟。
3. Then choose 'Dough' mode and start. My machine took 20 minutes to knead and 70 minutes to proof.接着选‘Dough'程式后启动。我的面包机20分钟搓70分钟发酵。
4. Move the dough out from the bread pan. Roll into ball and rest for 10 minutes.    把面团取出，揉成球状休面10分钟。
5. Divide the dough into 10 portions and roll into balls. Rest for 20 minutes.    面团分割10份滚圆。休面20分钟。
6. Take 1 dough and roll out, place a portion of meat floss in middle and wrap into a ball. Do the same for the rest.    取一份面皮杆开，肉松放中间，包起滚圆。其余的跟着同样步骤做。
7. Place them in a warm spot and go for second proofing (approximate 45-60 minutes)    肉松面包胚置温暖处作第二次发酵 (约45-60分钟)。
8. Egg wash and spread some sesame from Decoration on the dough surface. Bake at 180°C for 15-20 minutes.    扫上Decoration的蛋液及撒上黑芝麻，入烘炉以180°C烘约15-20分钟。