Composition:

High gluten flour? 300 grams

Water? 170g (reserved10g for adjustment)

Eggs? 1

Yeast? the 4th generation mobile communication technology

Salt? 2g

Appropriate amount of laver floss

Salad dressing? Appropriate quantity (optional)

Mould-450g baking mould 1.

Steps:

1. Mix all the ingredients except the floss and salad dressing.

Ordinary yeast can be melted in warm milk (about hand temperature) and then poured into flour (normal temperature water can also be used to increase activity). Yeast is better than salt.

Step 2 mix the dough

Knead by hand (stir evenly to form a ball); Or chef's machine (no need to film, I use Penguin top, and it is super convenient to choose a noodle stand directly)

3. Forming:

After taking it out, press exhaust and knead it into a circle. Cover with plastic wrap and relax 15 minutes (preferably spread out).

Press it into a rectangle, pay attention to the exhaust at the four corners, roll it into a long strip (the width is similar to that of toast box, but the length is longer), coat the lower part with salad dressing, spread the minced pork, sprinkle with chopped green onion to taste, fold the upper part downwards and compact.

Cut into even strips with a knife, and don't cut off one end. Twist each one, then roll it off the top joint and put it into the mold.

Be careful not to roll the dough too hard, but to drain it completely.

5, secondary fermentation:

Until the mold is 89% full (state: soft pressing and slow rebound)

Methods: The oven temperature was 38 degrees 65438 0 hours (put a bowl of water to keep the humidity); Or about 2 hours at room temperature (depending on the country)

6, baking:

Oven tube up and down 170 degrees for 40 minutes (low sugar toast box for 30 minutes). Cover with tin foil (about 20 minutes) after satisfactory coloring, and quickly take it out to cool.