Cooking Steps

1. 

   Step1:The chef will knead all materials of the main dough to the expansion stage and then add butter to knead to the complete stage.

2. 

   Step2:Rub to the glove film.

3. 

   Step3:Round the warm place for fermentation.

4. 

   Step4:Prepare ingredients during fermentation. Salad dressing, meat floss, shallot.

5. 

   Step5:Ferment for about 1 hour to twice the size. Dip your finger in the flour to poke a hole without collapse and do not retract the fermentation.

6. 

   Step6:After fermentation, take out the exhaust back cover and relax the film for 15 minutes.

7. 

   Step7:Roll it into a rectangular sheet. Pat off the bubbles on the four sides with your hands.

8. 

   Step8:Spread a layer of salad dressing.

9. 

   Step9:Sprinkle with chives.

10. 

    Step10:Sprinkle the meat floss. If you like the meat floss, sprinkle it as much as you don't want money.

11. 

    Step11:Roll up tightly. Close up and squeeze both ends.

12. 

    Step12:Use a scraper to cut through the middle. Do not cut off the top. Braid 2 braids. Try to make the incision upward

13. 

    Step13:Fold both ends down. A lot of loose meat is scattered. It's a mess.

14. 

    Step14:Put it in a 450g toast box.

15. 

    Step15:Secondary fermentation in oven. 80% at 38 ℃ and humidity to 9 points. Preheat oven. 180 ℃ for 3540 minutes. Cover with tin paper. Keep a close eye on the loose meat.

16. 

    Step16:Let's cool the slices. Every bite is scallion and meat floss. Have fun.

17. 

    Step17:Finished product drawin