1. Put the main ingredients into the bread bucket, press the kneading function button for 15 minutes, after making it, press the fermentation button, cover with a wet towel, and let it ferment to 2.5 times its size, for about one hour
2. After fermentation, tear the dough into small pieces, add auxiliary materials (except Yangmei sauce), and continue mixing for 15 minutes
3. You can pull out the glove film after making up the dough, divide the dough into three equal parts, cover it with fresh-keeping film, and let it rest for 15 minutes.
4. Take out a dough, knead gently to expel the bubbles, roll it into a strip with a rolling pin, smear with bayberry sauce, roll it up from top to bottom, and then cut into two to three portions
5. Put it in a paper tray, then put it in the oven, put a bowl of water in it, continue to press the fermentation button, about one hour
6. After fermentation, apply egg liquid
7. Preheat the oven, 160 degrees, 15 minutes
Tips:Bayberry sauce can also be replaced with other sauces. If you want to use bayberry sauce, it’s best to drain the water and just apply the pulp.
