1. For the bread ingredients except butter, put the liquid part into the bread bucket first, and place the salt and sugar diagonally.
2. Finally, add high powder and milk powder, and then bury the yeast in the flour.
3. Choose two kneading procedures and mix them into dough.
4. Put the butter that has softened at room temperature in, and continue kneading after selecting two kneading procedures.
5. The fermentation time is about one hour, and the dough has been fermented to twice its size. Dip your fingers in the flour and press the dough so that the hole does not shrink or collapse.
6. Take out the dough, use a rolling pin to expel the internal air from the dough and round it. Divide into 12 small equal doughs, cover with plastic wrap and relax for 15 minutes.
7. The pork floss and salad dressing are set aside.
8. Then take a small dough and roll it into an oval shape. Spread a layer of salad dressing on the upper two-thirds of the dough, and layer the pork floss.
9. Roll up from top to bottom. Arrange the shaped dough neatly into the baking tray, leaving an even gap in the middle.
10. Put it into the oven and ferment to double its size. Brush an appropriate amount of egg liquid on the surface after the second shot.
11. Preheat the oven, 180 degrees, upper and lower fire, middle level, bake for about 25 minutes.
Tips:1. When applying salad dressing, leave space around the dough to avoid outflow.
2. In the last few minutes, observe the color on the surface and cover with tin foil;
3. Remove the mold immediately after it is out of the oven, and place it on the grill to cool;
4. If the mold is not sticky, brush the oil in the baking pan to prevent sticking before inserting the mold.
