Cooking Steps

1. 

   Step1:Knead the dough to the expansion stage. Divide it into 60g of a dough and roll it for 20 minutes. Roll it into a tongue shape and roll it for 20 minutes. Then roll it for another 20 minutes. Spread the meat floss, bacon and cheese in turn. Roll it up and close it down. Cut the knife from the middle not to the end. Break the shap

2. 

   Step2:Ferment to twice the size of the brush egg liquid. Squeeze in the salad dressing. Put in the corn shallot. Sprinkle some cheese. Preheat the oven for 175 ° 23 minutes. Put the endless bags in the refrigerator. When eating, heat the oven for 150 ° 3 minutes, which is as soft and delicious as the one just baked.

3. 

   Step3:I also made small conch with cheese and only egg liquid. It's lovely to say.