Cooking Steps

1. 

   Step1:In addition to the seaweed powder, put all materials of the seaweed bread into the mixing basin (yeast powder should not be put together with sugar and salt). Mix with the mixer until the dough becomes smooth and leaves the fil

2. 

   Step2:Add seaweed powder, knead evenly, roll with hands, put it in the basin and cover with plastic film, put it in the warm place for the first 60 minutes of fermentatio

3. 

   Step3:When the dough expands to twice the size, press out the gas in the dough with your fist, and divide the dough into eight equal weight small dough. Then roll them separately, cover with plastic wrap, and have 15 minutes of hair awakening

4. 

   Step4:After flattening each small dough, roll it into a rectangle. Then fold it 1/3. from the upper and lower sides of the dough to the middle. Press the middle joint tightly with your fingers. Finally, glue the upper and lower sides together. Close the seal with your fingers

5. 

   Step5:Brush a layer of egg white on the surface, then put bacon on it (because the dough will get bigger during the final fermentation and baking. The size of bacon is better to be slightly larger than the dough). Cover with plastic wrap. Last fermentation for 45 minute

6. 

   Step6:After fermentation, squeeze meinaizi and sprinkle some seaweed powder on the surface. Put it in the preheated oven at 190 ℃. Bake for 1215 minutes