1. Add the yeast to 125 grams of warm water (30 degrees) and stir with chopsticks until it melts.
2. Add the sugar to the flour and mix well, then pour the water in step one, mix the flour until it becomes a piece of snowflakes, and then knead it by hand until the surface of the dough is smooth.
3. Add butter and knead until it can pull out the glove film
4. Just knead it like this
5. Cover with plastic wrap and let it stand for 5 minutes
6. Divide the static dough into 8 portions
7. Rubbing into long strips
8. fold
9. Hold both ends tightly and turn into braids
10. Harvest round
11. Shape it and put it in the oven to ferment twice as large, then add a little water to the egg yolk and mix it into egg liquid.
12. Brush a layer of egg mixture on the bread, sprinkle with chopped green onion, minced cheese, and pork floss, put in a preheated oven at 190 degrees and bake for 20 minutes
13. I use this kind of yeast. It doesn’t need to be fermented twice. I just knead the dough and shape it. The fermentation is twice as big and it can be baked.
Tips:When buying yeast, please note that I am using yeast that does not require secondary fermentation, and it can be baked after it is shaped and fermented to twice the size.
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