1. Pour 90 grams of 90 degree hot water into 70 grams of high powder, stir evenly, let cool for later use. (Half the amount is fine)
2. Put 60 grams of soup and all the dough ingredients except butter into the bread machine and mix for 20 minutes.
3. Add butter and stir for another 20 minutes until it is slightly transparent and filmy
4. Cover with plastic wrap and ferment to 2-2.5 times larger.
5. After pressing the exhaust, weigh the total weight and divide it into 8 equal parts.
6. After rounding, cover with plastic wrap and relax for 15 minutes.
7. Take a piece of dough, flatten it, and roll it up and down from the middle to make it into an oval shape.
8. Turn it over, roll it up from top to bottom, curl the edges tightly, and pay attention to the two ends to the middle.
9. Shaped into olive-shaped dough.
10. Arrange in a baking tray and ferment to double its size in a warm and humid place.
11. The fermented dough is brushed with a layer of egg water.
12. Put it in the preheated oven and bake at 180 degrees for about 15 minutes.
13. After cooling, cut in the middle, but do not cut
14. Coat salad dressing in the slits, and coat the surface with salad dressing
15. Roll it in the pork floss and shake off the excess.
16. Finished picture
17. Finished picture
