1. Put the dough ingredients except butter in the bread machine and mix for 20 minutes.
2. Add the butter and stir for another 20 minutes. The stirred dough can be pulled out with a slightly transparent film shape.
3. Put it into the container and cover it with plastic wrap to ferment to 2-2.5 times the size.
4. Press the dough and ventilate it into 7 equal parts. After rounding, cover with plastic wrap and let it relax for 15 minutes.
5. The mold is oiled and sprinkled with high powder for anti-sticking treatment.
6. The loosened dough is shaped into an olive shape.
7. Put it in a mold in a warm and humid place for secondary fermentation.
8. Brush the egg mixture evenly on the surface of the dough and put on the shredded mozzarella cheese.
9. Put on the pork floss.
10. Finally, squeeze the salad dressing, sprinkle with chopped green onions, put in the preheated oven, and bake at 175 degrees for about 18 minutes.
11. Finished picture
12. Finished picture
13. Finished picture
14. Finished picture
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