1. After using the post-oil method, first throw all the ingredients except butter into the cook machine. After the dough is formed, throw in the butter and knead it until the film is
2. Put it in the oven and ferment to double its size. Poke the fermented dough with a finger dipped in flour. If it doesn’t shrink, it means it’s fermented.
3. Take out the dough and let it relax for about 10 minutes
4. Then use a rolling pin to roll it out at will, it is more casual to tear the bag and shape it
5. Use a knife to cut small pieces of similar length
6. Spread the small dough in the mold. In the picture, I used an 8-inch one. It doesn't need to be covered exactly. Then, first squeeze the mayonnaise, sprinkle the floss, and squeeze the mayonnaise. The steps here are dough + mayonnaise + pork floss + mayonnaise
7. The second fermentation is about 45 minutes, and the oven is preheated
8. Bake in the oven at 180 degrees, 30-35 minutes. There is meat floss on the top, so cover it with tin foil as soon as possible
9. Delicious
