1. Prepare materials
2. All ingredients except butter are mixed and kneaded into a dough.
3. In the "post-oil method", add butter and knead to the expansion stage, and the glove film can be pulled out.
4.
5. After the dough is kneaded, leave it in a warm place to ferment to 2 times its size.
6. The fermented dough is taken out, vented, cut into 8 small even doughs, rounded, and relaxed for 15 minutes.
7. Roll the loosened dough into an oval shape, roll it up from top to bottom, and roll it into a strip, pinch the joints tightly, and roll it into a strip.
8. Roll the two into a twist shape, connect the two ends, and pinch them into an "O" shape.
9. Put a small intestine in the middle, put it on the copy plate, keep a certain distance, and leave it in a warm place to ferment to 2 times its size.
10. After the fermentation is complete, brush a layer of egg liquid on the surface, squeeze the salad dressing and chopped green onion.
11. Put it in the preheated oven at 180 degrees, and bake for about 15 minutes.
