1. Mix the Chinese ingredients, beat them into a dough, cover with plastic wrap and put them in the refrigerator to ferment for at least 12 hours.
2.
Tear the fermented medium dough into small pieces, and add all the ingredients except the butter in the main dough.
3. After whipping to pull out the thick film, put in the softened butter and continue to beat until the dough can pull out a strong film.
4. Cover the kneaded dough with plastic wrap and relax for 15 minutes.
5. After the dough is exhausted, roll it out into a rectangular shape, spread with salad dressing, and sprinkle with pork floss. Roll up from top to bottom, pinch the mouth tightly.
6. Use a spatula to divide the dough into three pieces.
7. With the incision facing upwards, weave into a three-ply braid with suitable elasticity, pinch the mouth tightly, roll up the head and tail, and put it into the toast box.
8. Ferment at a temperature of 38 degrees, and cover with a toast cover when it is nine minutes full.
9. Put it into the preheated oven, heat up to 160 degrees, lower the heat to 180 degrees, and bake the lower layer for 30 minutes.
10. Shake the mold immediately after it is out of the oven, and pour the toast on the cooling net to let cool.
Tips:1. Toast dough is adapted from Jijuan 100% Chinese Hokkaido Toast.
2. The mold used in the picture is Xuechu KT7029.
3. The filling can be replaced with bean paste, coconut paste, etc. according to personal taste.
4. Fresh yeast can be replaced by dry yeast, and the dosage is 1/3 of that of fresh yeast.
