Pork Fu Pull Apart Bread
Pork Fu Pull Apart Bread 手撕肉松面包
This pull apart bread recipe is a keeper. It’s very moist and soft. It can adapt to many different types of topping. Pork Fu is a very Asian ingredient. Though itself is savory, it goes well with a slightly sweet bread. If you like savory bread, here are bacon and cheese, and buffalo chicken, in a slightly different Pull-Apart way.
Pull Apart Bread
Ingredients
- 250 g Flour (All purpose or bread)
- 1 Egg (about 55g) lightly beaten
- 100-120 g Water
- 15 g Evaporated Milk Powder Optional
- 30 g Sugar Can be reduced to 10g for a less sweet bread
- 3 g Salt
- 3 g Yeast
- 30 g Butter Room temperature
- Other toppings see notes
Instructions
In the stand mixer, add flour, milk powder, sugar, yeast, salt (make sure yeast and salt do not touch each other), add egg and water
Turn mixer on to 8, let it run for 2 minutes
Add butter, and let the machine run on high for another 9 minutes. If you stretch the dough, it should become very thin and see through but not break
Let rise for an hour till almost double
On lightly oiled work surface, roll the dough out to less than 1/4 inch thick, spread on toppings, cut into 1.5 inch squares
Lightly oil the pan, and lay squares into the pan
Turn on the light in the oven, place pan on the top rack. On the lower rack, place another shallow pan, fill the pan with warm water. Let rise for another 50 minutes till doubled in volumn
Preheat oven to 355F, bake for 20 minutes. Check after 12-15 minutes, if the top becomes golden brown, cover with aluminum foil and complete the 20 minute bake time.
Cool on cooling rack.
Recipe Notes
There are many options for toppings, herb and cheese, pork fu and mayonnaise, Cinnamon and sugar, Bacon and cheese, Apple Cinnamon Streusel, Craisin and nuts, to name a few. Honestly, you can be as creative as you want with this bread.
The dough is somewhat soft and sticky, lightly oil the hands will make handling much easier. I also use a bench scraper to help pick up the small pieces of the dough. Lay them randomly in the pan (I am using a 9-inch springform bundt pan), and stack on top of each other.
After the 2nd proofing which was done in the oven with lights on and a pan of warm water underneath, it’s doubled in volume.
Bake in 355F oven for 20 minutes (adjust time if you are using different baking pan). If the top gets dark, cover with aluminum foil and continue baking.
