1, materials: high flour 155g, meat floss moderate amount, chopped parsnip moderate amount, 80g water, egg 15g, sugar 20g, butter 18g, salt 1g, dry yeast 3g, firewood fish flakes moderate amount.

2. Mix all dough ingredients except butter and knead well until the surface of the dough is smooth, then add butter and knead until it reaches the extended stage.

3: Ferment until 2.5 times its size.

4: Punch down the dough and roll it out.

5: Roll out the dough into a 21*18cm rectangle, squeeze the salsa on it, and sprinkle the meat floss evenly.

6: Roll up the dough along the long side, and pinch at the interface.

7: Divide evenly into 9 equal portions and arrange in a mold.

8: Let rise until doubled in size. Brush with egg wash, squeeze a little salsa over the top, and sprinkle with chopped scallions and sliced woodchuck.

9, put in the oven, 180 degrees for 15 minutes.