1. The kneaded dough can pull out a non-breakable film.
2. Arrange and put into the baking tray and cover with a fresh-keeping bag (fermentation at a temperature of about 28)
3. Fermented dough.
4. If the finger is soaked in powder, it does not retract (or slightly retract) and does not collapse (the collapse means it has been sent)
5. Divide into 5 doughs of about 75 grams.
6. Take a loose dough and roll it into an oval shape.
7. Turn it over and place it horizontally, thin the bottom edge, spread a layer of salad dressing and sprinkle with pork floss.
8. Roll up from top to bottom and pinch tightly at the interface, and fold it into an olive shape with your hands.
9. Put it in the baking tray for second fermentation.
10. The temperature of the fermentation tank does not exceed 38°C, and put a bowl of hot water.
11. After fermentation, brush the egg liquid and sprinkle with black sesame seeds.
12. Preheat the oven in advance at 150°C for 20-25 minutes for the middle layer and cover with tin foil (time and temperature are for reference only)
13. After being out of the oven, let it dry on the grid and keep it sealed at hand temperature.
14. Very soft.
