Cooking Steps

1. 

   Step1:Cut chicken breast into shreds. Marinate with shaoshao sauce for 1020 minutes. Stir fry in the po

2. 

   Step2:Put all ingredients a into the cook's machine and mix slowly. Turn to the fast mixing stage to the expansion stage

3. 

   Step3:Add butter and stir until smooth. Mix well with seaweed powder

4. 

   Step4:Put it in a container. Let it ferment for about 40 minutes. Turn it over. Let it ferment for 20 minutes

5. 

   Step5:Divide the dough into 9 parts (I've divided it into 10 parts. It's uneven on the baking tray. One more part in the lower row will touch one piece. How many or nine is better) cover with plastic wrap and ferment for 30 minutes

6. 

   Step6:Flatten the dough a little. Put in the chicken. Knead and close. Ferment for about 40 minutes

7. 

   Step7:Brush the whole egg liquid. Sprinkle it on Tes

8. 

   Step8:Cover the dough with a tarpaulin. Press on top with a baking pan. Bake in the oven. Bake at 220 degrees and 200 degrees for 12 minutes. Remove the tarpaulin and bake for 5 minutes

9. 

   Step9:Just let it cool