2. All materials except dental floss are put in the basin.
3. Make the raw materials into dough.
4. Knead the dough into a thin mold. The technical term is expansion phase.
5, fermented to more than 2 times the size of the original dough. The picture on the left shows that I forgot to take a picture, but I remembered to take a picture after pressing it with my hand. The actual fermentation is better.
6. Take out the air and divide it into 6 groups. Cover with plastic wrap for 20 minutes for the second fermentation.
7. Compacte and roll the dough thin, add the meat floss to make stuffing, wrap it tightly and knead it into a bread blank.
8. Put the bread blanks with stuffing into a baking tray with a little oil.
9. Put a bowl of hot water in the oven to ensure the temperature and humidity in the oven. Put the baking tray in the oven, and let the bread blank ferment for 60 minutes for the third time.
10, brush the egg liquid.
1 1, put it in the middle layer of the oven, 160 degrees and heat it up and down 12 minutes.
12. Bake until golden brown, and the fluffy bread for dessert is finished.