Cooking Steps

1. 

   Step1:Mix the high flour with clear water. Mix well and cook to 65 ℃. Clear lines appear slightly. Leave the fire. Cool. Refrigerate overnight.

2. 

   Step2:Take 60 grams of soup seeds and knead the dough to the expansion stage with the method of post oil.

3. 

   Step3:Round the dough to 2.5 times its size.

4. 

   Step4:Air out the fermented dough. Relax for 10 minutes. Divide into 6 small dough of the same size. Round.

5. 

   Step5:Roll the dough flat. Hold it in your hand. Use a spatula to take a portion of the salad dressing. Put it on the center of the dough. Press the meat floss on the salad dressing. Wrap it up like a bun. Squeeze the mouth tightly. Place the mouth downward in the baking pan.

6. 

   Step6:To the warm and humid place, twice the volume. Brush the egg.

7. 

   Step7:Preheat the oven at 165 ℃. Bake the middle layer for 20 minutes until the surface is golden.