1.
First make the soup:
Stir 100g water+20g high powder evenly, put it in the microwave and high heat for 20 seconds, take it out and stir, continue to high heat for 10 seconds, stir again, put it in the microwave and high heat for 10 seconds, take it out and stir if there are lines, if not The lines appear, you can heat for a few seconds until the lines appear. Put the prepared soup in the refrigerator and keep it cool. You can use the oil method to knead the dough until it can pull out a large, unbreakable film (completely expanded)
After the kneaded dough is rounded, put it in a container, cover with cling film, and leave to ferment to twice its size. The fermented dough is removed from the air and the dough is divided into 12 parts. Knead into a paper cup, cover with cling film and place in a warm and humid place Ferment to 8 minutes full
2. The surface is brushed with egg liquid and sprinkled with pork floss, chives, and mozzarella cheese
3. Preheat the oven to 170 degrees, 20 minutes for the middle layer
