1. Prepare ingredients: 1 serving of old noodles as shown in the picture, high-gluten flour, milk, eggs, salt, white sugar, Angel yeast, and corn oil.
2. Put materials other than yeast into the bread bucket and start a kneading program. I started a kneading program after using the yeast method. Let the dough enter the expansion stage and ferment at room temperature. The mature dough is soaked with flour and inserted into the waiting hole without rebounding, which means that the fermentation is completed.
3. Use a scraper to scrape the fermented dough out of the bread tube and gently exhaust.
4. Divide into four equal parts and round.
5. Cover with tea napkin and relax for 15 minutes.
6. When the dough is loose, let's make the filling: put the prepared mashed potatoes in an aluminum basin, put the thawed oil residue, add salt and black pepper to mix evenly.
7. Take out a dough and roll it into a bun skin.
8. Wrap the stuffing with the mouth facing down.
9. Put the four wraps in the baking tray.
10. Cut the cross with scissors and pull the four corners outward.
11. Preheat the oven at 180°C for 20 minutes, and bake on the upper and lower fire for 18 minutes before it is out of the oven.
