1. 1. Weigh out all the bread ingredients
2. 2. Add ingredients other than butter. Knead the dough into a ball
3. 3. After the dough is formed into a ball and kneaded until it is basically smooth, add butter and yeast and knead it to the glove (extended)
4. 4. Cover with plastic wrap for the first fermentation
5. 5. After about 70 minutes, the dough has doubled in size. Dip your fingers into the powder and poke the holes, and the holes will not shrink.
6. 6. Divide the dough into 6 parts, after rounding, wake up for 15 minutes
7. 7. Roll out the dough
8. 8. Use your fingers to roll the dough inward, and at the same time, the little finger to receive the dough
9. 9. Form an olive-shaped dough, arrange it on the baking tray, carry out the second fermentation for about 50 minutes, preheat the oven up and down to 180 degrees, put the baking tray on the second level of the oven, 15 minutes
10. 10. After the oven is out, make a vertical cut, spread the salad dressing on the cut surface and the surface, put the pork floss on it, and roll it with the muyu flower (because the muyu flower is not salty, it is better to put some pork floss)
