1. Ingredients: 1 eggs, 211g of high-gluten flour, 15g of butter, 2g of salt, 34g of sugar, 2g of yeast, 11g of corn oil, and 141g of milk and yogurt. Stir a spoonful of high flour with boiling water and put it in the refrigerator for 18 to 24 hours.

2. Knead Tang Zhong and other materials except butter and salt (salt can also be added at this time, and a small part of eggs should be coated with bread) into dough, because Tang Zhong itself contains moisture, so the milk should not be added first, and the finally kneaded dough is sticky to hands, but it becomes clean after grabbing a few balls.

3. refrigerate the dough for half an hour.

4. Take out the dough and knead the butter, so that the dough and butter are fully blended, which takes about five minutes.

5. Coat the noodles with corn oil (or melt them with butter), because considering the loud noise, the neighbors will complain that they fell like Lamian Noodles, and they fell a few times after being oiled, and then fell again, and so on. When the oil is almost used up, add salt, and the hand membrane will be formed in about 11 to 15 minutes.

6. Fermentation at room temperature for 1 to 1.5 hours. I am fermented in cold storage, saying that the bread fermented in cold storage is delicate, and it took five hours. The judgment of whether it is good or not is: the dough is twice as big, and it will not rebound when poked, like the touch of a quilt that has just been punched.

7. Take out the exhaust for shaping, wrap the barbecued pork stuffing, roll the dough long, and then roll the barbecued pork stuffing in. There is still one that is not wrapped well. It can be seen that the golden pig barbecued pork sauce on the right has flowed out. The pig nose is carved with the tip of a funnel, so you can try to make it bigger. This hole is not big enough. When the dough is fermented for the second time, the hole is basically very small.

8, room temperature for the second time, or put it in the oven at 35 degrees for 41 minutes. You can't set the temperature, put a cup of hot water in the oven, so that the skin of the dough won't be too dry.

9. Take out the dough embryo, preheat the oven and the middle layer of the oven, and bake at 171 degrees for 1.5 to 21 minutes. When baking to the desired degree, take out and brush the whole egg liquid (with water in it), and then dry it again.