1. 100g pork floss with 20g melted butter (the pork floss made by myself is relatively dry, add butter to make it shape slightly), 100g milk is heated in the microwave for 1 minute, and 40g melted butter is added to 220g low-gluten flour. Knead into a ball and relax for 20 minutes.
2. Divide the dough into 16 points (size as you like).
3. Take a portion of the dough and roll it into a tongue shape.
4. Push the dough with one hand to roll up the dough as shown in the figure; lower the dough ring and roll it into a tongue shape again, and roll it up again, repeating twice.
5. The dough rolled up for the second time is placed as shown in the figure.
6. Squash it by hand.
7. After all the dough is flattened, cover with plastic wrap and let stand for 20 minutes.
8. Wrap the pork floss as shown in the picture.
9. Dip with black sesame seeds.
10. Everything is done.
11. Put the small cakes that have been static for 20 minutes into the glass baking tray (the advantage of the glass baking tray is that it does not need to be lined with oil paper, and it can be directly taken out of the "quick frozen" state and baked).
12. Bake at 180 degrees for 25 minutes until the surface is slightly colored, and it is ready to go out.
13. The surface is colored.
14. Finished product.
15. Finished product.
Tips:My family doesn't like sweet ones, so the flour is sugar-free. If you like sweet ones, you can add powdered sugar as you like.
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