Cooking Steps

1. 

   Step1:The dough was kneaded with the method of post oil until it was smooth and the film was produced. The dough was fermented to twice the size in the fermentation tank.

2. 

   Step2:Take out the fermented dough and exhaust. Divide the dough into 10 parts by weighing. Roll and relax for 15 minutes.

3. 

   Step3:After relaxation, roll out the dough and turn it over. Brush the salad dressing. Sprinkle the meat floss on both ends. Roll it from both ends to the middle. Then shape it into oval olive shape. Close the seal tightly.

4. 

   Step4:Put the fermentation tank at 3538 ℃. 85% humidity to double the size. Take out and brush the egg liquid.

5. 

   Step5:In the middle of the oven. 170 degrees. 1215 minutes.

6. 

   Step6:Take it out and cool it. Brush it with salad dressing and sprinkle with meat floss.