1. Prepare ingredients.
2. Put all the ingredients into the bucket of the bread machine, set the dough for 10 minutes, pause for 5 minutes, and then set the dough for 20 minutes.
3. When the dough is kneaded, the dough is in a complete stage, which can hold out a perfect glove film.
4. After rounding the dough, put it into the bread machine for basic fermentation.
5. After about 40 minutes, dip your fingers into the hole with dry powder, and the hole does not shrink or collapse.
6. After the dough is taken out and vented, divide it into 6 equal parts. After rounding, cover with plastic wrap and let it rest for 15 minutes.
7. Take a dough, roll it out into a tongue shape, and thin the bottom. Spread the cheese sticks and sprinkle with chopped sea moss.
8. Roll up from top to bottom, pinch both ends tightly when rolling, and pinch tightly at the bottom end.
9. Close the bottom of the shaped dough and put it in a suitable mold.
10. Put it into the oven for two times, about 30 minutes. After the fermentation is complete, cut the surface with a sharp knife.
11. Brush with egg mixture and sprinkle with chopped Shanghai moss. Preheat the oven at 170 degrees.
12. After preheating, put it in the middle of the oven and bake for about 20 minutes. After the surface is colored, it can be covered with tin foil. After taking it out of the oven, remove it out of the baking tray and let it cool.
Tips:1. Because the yolk of the soil egg I added is larger and yellower, the color of the dough is also yellowish.
2. The seaweed on the surface of the bread can be crumbled and sprinkled. Nori can be replaced with other materials such as chives.
