1. Knead the dough raw materials by the post-oil method until the film is formed
2. Ferment for 1 hour in an environment with a temperature of 38°C and a humidity of 80%
3. Prove until the dough is 2-2.5 times larger
4. Divide into 9 parts evenly after exhausting, spheronizing and proofing for 15 minutes
5. Roll the dough into a strip
6. Put cheese and pork floss one by one
7. Wrap it, squeeze it, and knead it into a long strip
8. Take three long strips and braid three strands from the middle to both sides
9. Pinch the mouth tightly and hide it in the bottom of the bread
10. Ferment for 40 minutes in an environment with a temperature of 35°C and a humidity of 80%
11. Brush the surface of the fermented bread evenly with egg liquid, sprinkle with chopped chives, and squeeze the salad dressing
12. Put it in a 170℃ preheated oven and bake for 16 minutes
Tips:1. When kneading the dough, you can use a cook machine or a bread machine, pay attention to the state of the dough, and just after the film is released.
2. If there is no dried chives, you can use fresh chopped chives instead.
3. The mozzarella cheese can be shredded while it is hot, and the cheese will solidify after cooling. You can heat it in the microwave before eating.
