Egg salad and meat floss bread with a full appetite~

Cooking Instructions

1. First of all, prepare the required ingredients
   , pour all the ingredients of the dough except the butter into the bucket and stir slowly, and stir at medium and high speed after forming a dough

   

2. Knead until you can pull out a thick film

   

3. Add the softened butter and stir slowly, and after the butter is absorbed, start stirring on medium-high speed

   

4. Knead until you can pull the thin glove film and then get out of the tank, and send it to the fermentation box to ferment at 28 degrees for 1 hour

   

5. Rise the dough until it doubles in size, divide the dough into 6 rounds and let loose for 15 minutes

   

6. Take one and roll out the dough into a cow's tongue shape

   

7. Turn over and arrange into a rectangle

   

8. Roll up from top to bottom

   

9. All the same steps, cover with plastic wrap and relax for 10 minutes

   

10. Roll the dough to a long length

    

11. Pinch the interface tightly and make a circle

    

12. Brush the surface with egg wash and dip the meat floss

    

13. All are done in the same way, and are sent to the fermentation tank to ferment at 36 degrees for about 40 minutes

    

14. Boil 3 eggs under cold water, boil on high heat for 10 minutes, simmer for 5 minutes, peel the shell and cut in half for later use

    

15. Rise the bread until it doubles in size, stuff the eggs in the middle and squeeze the salad dressing on the top

    

16. Send it to the preheated oven, bake at 180 degrees on the top and bake at 190 degrees for about 16 minutes, everyone's oven is different, and the baking time and temperature are only used as a reference!

    

17. After baking, shake the mold lightly, sprinkle an appropriate amount of dried shallots on the surface, and let it cool before eating!

    

18. Finish!