1. Put all the raw materials into the bread bucket, select the "dough" function to knead the dough for 15 minutes and then press to stop; restart the "dough" function again, and the bread machine will work until the dough is fermented to twice its size;
2. Take out the dough and let it vent, knead it round and let it stand for 10 minutes;
3. Add 100g of pork floss to proper amount of salad dressing, and stir into even pork floss filling;
4. Exhaust the dough with a rolling pin, and roll it out into long pieces;
5. Spread the minced pork filling evenly, then sprinkle some diced onion;
6. Roll into a strong cylindrical shape, and lightly draw 4 diagonal blades on the face;
7. Put them into toast boxes, cover them with plastic wrap and put them in the oven, select the fermentation function for final fermentation;
8. When the dough is fermented to 90% of the square package box, it will be fermented. Garnish with appropriate amount of pork floss and diced onion, and squeeze appropriate amount of salad dressing;
9. Put it in the middle and lower layers of the oven preheated at 210 degrees;
10. Use the upper and lower fire to 210/200 degrees, and bake for about 25 minutes!
Tips:1. Bakers who do not have a bread machine can knead the dough with a chef machine or by hand until the gluten is complete;
2. Steps 4 and 5 try to drain out bubbles and curl them tightly, so that the structure of the finished square package can be compacted and drawn;
3. After the square buns are baked out of the oven, they must be shaken and demoulded immediately!
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