1. After the ingredients are put into the bread machine, start the kneading program for 20 minutes (corn oil must be added), and then use the post-oil method and the post-yeast method to start a 20-minute kneading program (add yeast and butter to knead the glove film).
2. The dough is taken out of the bread machine and rounded and put into a bowl covered with plastic wrap for basic fermentation.
3. Fermentation is twice as large, and the dough is taken out to exhaust.
4. Divide the dough into six equal parts.
5. Prepare the stuffing: pork floss, seaweed chopped.
6. Take a dough, roll out the bag, put it in the filling, and squeeze it into the salad dressing.
7. Tighten the bottom like a bun.
8. Roll out the six doughs, pack them, squeeze them into the salad dressing to tighten the bottom, and then put them into six paper bowls for two rounds (put two large bowls of boiling water at the bottom of the oven to assist fermentation).
9. After the fermentation is completed, the flour is sifted into the bag for cutting. Preheat the oven at 180°C and bake at 170°C for 20 minutes.
10. Finished picture (open one to see the internal organization, the drawing is soft and soft like cotton).
