1. All the dough materials are kneaded by oil method until the film is formed, and the basic fermentation is 2.5 times larger.
2. The fermented dough is vented, rounded and relaxed for 15 minutes.
3. Roll out the dough into thin rectangular pieces.
4. Spread salad dressing on two-thirds of the dough.
5. Glue the pork floss.
6. Fold the blank one-third of the dough sheet inward.
7. Fold back one third of the dough sheet on the other side.
8. Cut into 16 small strips.
9. Twist each strip a few times and put it in the baking tray.
10. In the final fermentation time, make the onion filling: chop the onion, add a little egg liquid and black pepper and mix well.
11. The final fermentation is about 40 minutes.
12. Brush a layer of egg liquid on the surface and spread onion filling.
13. Spread the cheese strips, sprinkle some white sesame seeds, and put them in the preheated oven at 180 degrees for 18 minutes. After baking, sprinkle a little chopped green onion according to taste.
