Cooking Steps

1. 

   Step1:Knead high gluten flour, milk, honey, egg liquid, salt and dry yeast into dough with a bread machine. Add butter after 15 minutes. Knead until the film can be pulled out. Ferment to 2.5 times larger at room temperature. Let the fermented dough out of the air, knead it into a circle, and ferment for 15 minutes.

2. 

   Step2:The dough fermented in the middle is divided into two parts and rolled into rectangular dough on the chopping boar

3. 

   Step3:Squeeze a layer of salad dressing on the pasta. Leave a space of at least 1cm at the lower end.

4. 

   Step4:After you squeeze the salad dressing, sprinkle a layer of meat floss. Leave a space of at least 1cm at the lower end. Do not sprinkle meat flos

5. 

   Step5:Brush a layer of whole egg liquid on the 1cm gap left at the lower end of the patch.

6. 

   Step6:Roll up the dough from top to bottom (from the end that is not brushed with the whole egg liquid). Tighten it. Close your mouth down. Make a long roll. Cut the long dough into six small ones of the same size. Follow the steps above for the other on

7. 

   Step7:Put the small dough on the paper Tori. Cut it up. Ferment until the dough is 2 times the original size. The fermented dough. Brush the surface with a layer of whole egg liquid. Squeeze the Striped salad dressing. Put it in the preheated oven of 180 degrees for about 15 minutes. The dough is golden on the surface.