Pork Sung Bread 肉松面包

早上要早走，晚上就烤大家喜欢的肉松面包。 第二天热热，加牛奶水果，就可以对付啦。发现一个很好的热面包的方法：打湿paper towel, 包了面包微波30-35秒，就好了。面包湿润温软，符合大多数面包的口感要求。

Kiddos (& their dad) love the taste of pork sung, it's a kind of pork jerky, but with more soy sauce & sugary flavor. It adds sweetly salty taste to all bakery, and satisfy meat eaters' heart easily.
Used the Portuguese Sweet Roll recipe from the King Arthur's All Purpose Baking Cookbook. Love their products, and the attitude on editing the cook book. Both are outstanding & always reliable ---- you'll feel yourself work through with a group of scientists in a lab, rather than from a kitchen. They are so serious, all the time.

晚餐前就发面，饭后包，再发。烤好出炉时，真心高兴了 ----- 终于有一天， 我可以“顺手”做面食啦。

这次应广大食客要求，做大大的尺寸。“一个就要管饱”。

 

 

 

当然，第一次嘛，模样自然是不怎么地，要宽容我自我欣赏一下。包工造型得多练练。下次葱要多些，并拌一点点盐，会更香。

 

 

 

再多的肉松也不嫌多。怕太肥，这次没有用牛油拌，试用一点点减脂的mayo, 馅挺干松的，不太容易包，但口感还好，下次加一些芝麻，会更棒。