1. Part of the old noodles are mixed evenly, put in the refrigerator overnight
2. The main dough part, except the butter and yeast, is put into the cook machine, and the old noodles are cut into small pieces and put in
3. The cook machine packs an ice pack
4. Knead into a smooth dough, put it in the fermentation box and refrigerate for 1-2 hours
5. Making Mexican sauce: softened butter, add powdered sugar and stir well
6. Add the egg liquid in batches, stir evenly each time, and then add the next time
7. Sift in low-gluten flour and mix well
8. Add dried green onion, mix well, put in a piping bag for later use
9. Take out the dough and cut into small pieces, add yeast, and cut into small pieces of butter
10. Knead it to stretch out the glove film
11. Round, put in a baking tray at room temperature for a fermentation
12. The dough is doubled
13. Divide equally into 6 portions, each about 110 grams, relax for 15 minutes
14. Take a piece of dough, flatten it, put an appropriate amount of pork floss, and squeeze it with salad dressing
15. Wrap it by pinching the steamed bun, close the mouth and squeeze it tightly
16. Put it in the octagonal mold, and put it directly on the baking tray without the mold
17. Put it into an environment with a temperature of 33 degrees and a humidity of 75% to ferment to double the size and squeeze it with Mexican sauce
18. Put it into the preheated oven and bake for about 30 minutes at 170°C and 190°C
19. Break apart while it’s hot, the crispy skin, the meaty fillings, one bite is satisfied
