1. Put the ingredients except butter into the bread machine, cook machine or knead the dough by hand until the dough is smooth, then add butter and continue kneading to the complete stage. Take out a small piece of dough to pull out a thin film, and the edge of the hole is smooth.
2. Cover the kneaded dough with plastic wrap and ferment at room temperature. Depending on the season and temperature, the dough will grow to 2.5 times the size in about 1-2 hours. Just press it with your fingers and do not retract.
3. The dough is vented and rounded, covered with plastic wrap, and let rest for 15 minutes
4. Roll the loose dough into a rectangular shape with even thickness
5. Spread the salad dressing, then sprinkle with chopped chives and seaweed pork floss, be careful not to sprinkle the edges
6. . Roll up the dough and pinch it tightly.
7. Take a big scraper and cut a knife in the middle of the dough, and then twist the two overlaps, paying attention to the cut part facing upwards
8. Put it in a toast box, cover with plastic wrap and put it in the oven for the second fermentation. Put a touch of warm water in the oven, the second fermentation temperature is about 38 degrees, and the humidity is 80%
9. Take it out when the fermentation is 8-9 minutes full, preheat the oven to 175 degrees, and bake for 40 minutes. You need to set it according to the temperature of your own oven. Check the color for about 10 minutes. Pay attention to the tin foil.
10. Once out of the oven, release the mold immediately and let it cool.
11. Savoury big meat floss buns
12. Let's eat and have a look
