1. 75g water and 15g high-gluten flour are heated to a thick paste, refrigerate for 1 hour for the soup
2. Add liquid, powder, sugar, salt and yeast to the bread bucket
3. After mixing into a smooth dough, add butter for 40 minutes
4. Cover with a damp cloth and ferment to 2 times the size
5. Take out the exhaust, roll it into a rectangle, and make a small hole
6. After the second fermentation, brush with egg liquid, sprinkle with black sesame seeds and chives
7. Bake at 160 degrees for 15 minutes
8. Upside down on the plastic wrap
9. Cut two knives on one end and coat with salad dressing
10. After rolling it up and setting it for 1 hour, cut into sections. Coat both sides with salad dressing and dip with pork floss.
Tips:It is not easy to crack when covered with plastic wrap. Use a rolling pin when rolling.
