1. Put all the main ingredients except butter in the bread machine and stir for 20 minutes, then add the butter and stir for another 30 minutes to the complete stage, and put it into the container for fermentation.
2. Ferment at room temperature to 2-2.5 times larger.
3. The fermented dough is vented and rolled into large pieces, and then cut into small pieces with a knife.
4. Brush the mold with a layer of butter in advance, spread the small dough pieces in the mold and squeeze an appropriate amount of salad dressing. I use a 4-inch round mold. Almost 6 pieces.
5. Sprinkle with a layer of pork floss.
6. Spread another layer of slices, squeeze the salad dressing, and sprinkle with pork floss. Squeeze a layer of salad dressing on top of the pork floss.
7. After being prepared separately, put them in a baking dish, and put them in a warm and humid place for secondary fermentation.
8. Preheat the oven at 175 degrees for about 25 minutes. Cover with tin foil depending on the color of the meat floss.
9. Finished picture
10. Finished picture
11. Finished picture
12. Finished picture
