Cooking Steps

1. 

   Step1:Add water, egg yolk, sugar, salt and yoghurt into the bread machine. Then pour in high gluten flour. Dig a small nest in the middle of flour. Pour in yeast. Select the kneading procedure. Knead until the dough is smooth and dough. About 10 minutes. P.S . I'm too lazy to stop the toaster in the middle now. Let it knead for 20 minutes and stop automatically.

2. 

   Step2:Add salt free butter again. Reselect the kneading procedure. Knead for 20 minutes to the expansion stage. The expansion stage refers to the extensibility of the dough. The slightly transparent film can be pulled out.

3. 

   Step3:Put the dough into the greasy container on the wall or stay in the toaster. Put it in the warm place for basic fermentation. It will take about 1 hour to reach the original size twice.

4. 

   Step4:After the foundation is fermented, take out the dough, press the flat to exhaust, roll it round, and cover the plastic film to relax for 15 minutes.

5. 

   Step5:Roll the loose dough into an oval shape. Turn it over and pull out the four corners to form a square. The size of rolling out depends on the size of Sea Moss you add. The square with four corners is slightly larger than the sea moss.

6. 

   Step6:Put Shanghai moss on the dough, and then put the meat floss. Roll it up tightly from the bottom to the top. Pinch it at the end. But you don't need to pinch it at both ends. Just open your mouth.

7. 

   Step7:Spread a thin layer of butter on the mold wall. Put the shaped dough into the mold. Ferment twice for 50 minutes. Take out the fermented dough. Brush the egg liquid on the surface. I also sprinkled some pig pastry here.

8. 

   Step8:Preheat the oven to 350f / 180 degrees. Put the dough into the oven. Bake for about 30 minutes until the surface is golden.