1. To make 15 grams of high powder for soup: 75 grams of water (1:5), leaving the heat at 65 degrees, it has become a thick paste
2. After the soup is done, sit in ice water to cool down
3. The main dough and soup are kneaded into a smooth dough and put in a basin to ferment
4. Fermented to double size
5. Divide into 70 grams of dough, knead round, and relax for 15 minutes
6. Roll into a beef tongue shape and make an olive shape
7. Ferment to double the size, brush with egg liquid
8. Bake at 180 degrees for 17 minutes
9. Take out the bread and put it to warm
10. Cut the bread in half, but don't cut it to the end
11. Brush the inside and the surface with Shaola Sauce
12. Glue the pork floss and finish
Tips:The soup is 15 grams of high powder and 75 grams of water
