Cooking Steps

1. 

   Step1:Use the kitchen scale to weigh the ingredients other than butter and fresh yeast, and pour them into the kneading basi

2. 

   Step2:Put the kneading basin into the chef's machine. First, beat it with the first gear until there is no dry powder. Then turn it to the third gear and knead it for eight minutes. Knead out the rough film

3. 

   Step3:Add butter and fresh yeast. Knead the butter into the dough at low speed first. Turn to fourth gear and beat for five minutes. Fifth gear and two minutes. Knead out the film.

4. 

   Step4:Take out the dough. Put it on the kneading pad. Cover the kneading basin. Have a hair

5. 

   Step5:When it's twice the size, rub it with high gluten flour with your fingers. If it's slightly retracted, it's OK

6. 

   Step6:Press the dough to exhaust. Shape it to be round.

7. 

   Step7:Roll the dough directly into a square shap

8. 

   Step8:Spread the dough on the baking tray. You can spread a layer of oiled paper on the botto

9. 

   Step9:Prick a hole in the surface with a fork. It's OK to prick it casually. Then make two hair. It'll be fine if the hair is 1.2 times the size. I have a little hair. So I'm super fat after baking

10. 

    Step10:Spread the dough with salsa sauc

11. 

    Step11:Then sprinkle with shallots and white sesam

12. 

    Step12:Preheat the oven 180 degrees. Bake for 20 minutes or so. Cover tin paper in the middle to prevent over coloring.

13. 

    Step13:Cool the roasted dough and squeeze the salad dressing on the bac

14. 

    Step14:Sprinkle it with meat floss and roll it up.

15. 

    Step15:Finished product drawin