Floss and Mayonnaise Bread! My Love

1. Add all dough ingredients except butter and yeast to the stand mixer bowl and mix until roughly combined. 2. Add butter and yeast, kneading until the dough is smooth. 3. Cover the kneaded dough with plastic wrap and let it rise at room temperature (28-29°C). First fermentation takes about 1 to 1.5 hours.

Let the dough rise until it doubles in size. Poke a hole with your finger, and if the surrounding dough doesn't collapse and the hole doesn't rebound, it's perfectly proofed.

Deflate the dough, let it rest for 15 minutes, and cut it into small pieces.

Grease the mold with butter and arrange a layer of small dough pieces at the bottom, leaving some gaps.

Add a layer of pork floss and squeeze mayonnaise on top. Feel free to add extra; otherwise, the taste might not be prominent.

Add another layer of dough on top, followed by more mayonnaise and pork floss.

Add a total of three layers of dough. On the top layer, add some pork floss and mayonnaise. Place in a warm oven for the second fermentation, about 40 minutes to 1 hour, until it doubles in size. Use a proofing mode at 37°C, placing a bowl of hot water in the oven to provide humidity. Replace the water if no steam is visible.

After proofing, bake in a preheated oven at 160°C for 45 minutes. Cover with foil if you see it browning too much.

This recipe made enough for one six-inch chimney mold and one four-inch chiffon mold. A seven or eight-inch mold should be just right.

So fragrant and delicious! I immediately ate one four-inch and half a ring!

Ah, so tempting~~