1. Prepare materials and weights.
2. Put all the ingredients in the recipe except for salad dressing and pork floss in the bread machine, and start the kneading program for 20 minutes.
3. After kneading the dough, cut a small piece of dough, apply oil with both hands and pull a glove film to check the state of the dough.
4. The dough is rounded up and fermented in a bread machine for 30 minutes.
5. Fermented to 2 times the size.
6. Take out the dough and gently press it to exhaust, divide it into 6 evenly, and cover it with plastic wrap and let it rest for 15 minutes.
7. Take a dough and roll it into a beef tongue shape, and roll out the bottom thinly.
8. Put an appropriate amount of meat floss on the top, roll it up from top to bottom, pinch tightly at the crotch down.
9. After the dough is set, place 1-2-2-1 diagonally on the baking tray, leaving a suitable space.
10. Put it in the oven, set the fermentation temperature to 37 degrees for 30 minutes, and put a bowl of hot water to keep the humidity in the oven.
11. Prove the dough to 2 times its size and take it out of the preheated oven.
12. Put the dough into the bottom of the oven and bake for 20 minutes at 140°C and 170°C.
13. After the bread is cooked, take it out and put it in your hands until it is warm to the touch. Spread an appropriate amount of salad dressing on the bread.
14. The salad dressing is covered with pork floss.
Tips:1. Different flours have different water absorption, you can reserve 10 grams of water to adjust according to the state of the dough
2. The temperature and time of the oven can be flexibly adjusted according to the common oven
