High-gluten flour: 400 grams
Low-gluten flour: 100 grams
High-Sugar Tolerant Yeast
5 grams Salt 10 grams Butter 50 grams Filling Meat Floss 60 grams Butter60 grams Dissolve water, granulated sugar, and yeast in sequence, then add bread flour, cake flour, and salt. Knead until a rough membrane forms. Add softened butter and knead until a thin, glove-like membrane develops. Shape the dough into a ball, seal it, and place it in a fermentation box at 32°C until it doubles in size. Mix softened butter into meat floss, shape into a ball, seal, and refrigerate for later use. Divide the fermented dough evenly into 12 portions, degas, roll each into a teardrop shape, seal, and let rest for 20 minutes. Take one portion, flatten the thick end, then hold a rolling pin with one hand and pull the thin end with the other, rolling and stretching it into an isosceles triangle about 40 cm long. Place a 10-gram strip of buttered meat floss at the wide end, brush both sides with a little melted butter.
Gently roll it up;
Can be rolled into about 4 turns; Place all finished rolls into the proofing box, proof at 35°C with 75% humidity until 1.5 times in size; Put into the preheated convection oven, inject steam, bake at 190°C for 20 minutes, then remove from oven.
