1. Polish seeds are prepared in advance, and after fermentation at room temperature, put them in the refrigerator overnight before use.
2. Except butter, all the ingredients are kneaded into a dough, and after spreading add butter and salt. Perform basic fermentation
3. The dough is twice as large as it is fermented. Dip your fingers with powder and poke holes. It does not collapse or retract.
4. Vent the dough into small balls, each of 60 to 80 grams. This depends on your preference. Bread with more grams is bigger. Cover with plastic wrap and relax for 15 minutes.
5. Take a small dough and roll it into a beef tongue shape.
6. Roll from top to bottom, tighten both ends as you roll.
7. Press the lower end of the beef tongue to be thin
8. Make the dough into an olive shape. Make a second serve. Second serve to double size
9. Brush the surface with egg wash, oven 180, and bake for 20 to 25 minutes. Just paint the surface.
10. Put the toasted bread on the wire rack to cool. Cut in the middle and squeeze in a little salad dressing. Spread salad dressing on the surface, and dip the floss on the layer with the salad dressing.
11. Just stick the pork floss and turn it over. Sealed and preserved
12. Sealed and preserved
Tips:1 After the Polish species is refrigerated, it needs to be taken out of the refrigerator to warm up for a while before use.
2 Try to use the kind of pork floss. The crumbly taste is slightly worse.
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