Scallion Pork Floss Shredded Bread
1.
Stir the hot seeds in advance and let them cool for later use, put all the ingredients into the chef's machine and knead to the basic stage, once to more than 2 times
2.
After exhausting, relax for 10 minutes and then roll out into large pieces
3.
Sprinkle with chopped shallots, pork floss, and squeeze the salad dressing
4.
Divide into three pieces, stack up, and then divide into several pieces
5.
Arrange tandem into an 8-inch hollow mold for two shots
6.
Continue to brush the egg liquid about 2 times twice
7.
Put it in the preheated oven at 180 degrees for about 15 minutes
Tips:
Small reminder that there is no milk to replace with water, and each oven can have a different temper. Please increase or decrease the time as appropriate.