Cooking Steps

1. 

   Step1:Pour yeast into warm water. Stir to dissolve.

2. 

   Step2:Mix 300g of high gluten flour, 60g of fine sugar and 30g of whole egg with yeast water to make a smooth dough.

3. 

   Step3:Add 30g of softened butter. Continue to knead until it becomes a smooth dough. You can pull out a large film. Put it into a round container. Cover the surface with plastic film. Put it in a warm place for a fermentation.

4. 

   Step4:When the dough is fermented to about 2.5 times the original size, press the small hole in the middle. It will not collapse or rebound immediately. That's all right.

5. 

   Step5:Evenly divide the dough into 9 parts according to the flat exhaust. Roll each small part respectively. Cover the film and relax for 10 minutes.

6. 

   Step6:Take a small dough and roll it with a rolling pin from the middle to both ends to form an oval shape.

7. 

   Step7:Roll up the dough from top to bottom. Fold the two sides of the dough inward during the rolling process, and finally form an olive shape.

8. 

   Step8:Close the mouth at the bottom. After slightly shaping, put the bottom of the mouth down into the baking pan. Note that the volume of bread will be much larger. Leave a good space when placing.

9. 

   Step9:Cover the plastic film again and ferment to twice the size. Brush the egg liquid on the surface. The egg liquid can be made by mixing the whole egg with a little water. It will be easier to brush. It can also be done without brushing.

10. 

    Step10:Preheat the oven at 180 ℃. Bake for about 12 minutes until the upper and lower surfaces of the bread are evenly colored.

11. 

    Step11:After cooling, cut a hole in the middle of the bread surface. Squeeze the salad dressing into the hole. Spread the salad dressing on the bread surface, and then coat it with meat floss. Enjoy.