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1
In addition to butter, salt, and yeast, add the other main ingredients and mix them into a ball. Cover with plastic wrap and refrigerate for 4 hours. -
2
Take it out after four hours, first add salt and yeast and stir at speed 2 for one minute, then add butter and beat until a thin film forms. -
3
Cover with plastic wrap and ferment at room temperature until doubled in size. -
4
Divide the fermented dough into 9 portions, each portion is about 65 grams. -
5
Roll into a round shape, cover with plastic wrap and rest for 15 minutes. -
6
Roll the dough into an oval shape, apply an appropriate amount of salad dressing, and sprinkle with an appropriate amount of meat floss and ham. -
7
Fold it in half and pinch the opening tightly. -
8
Place the prepared dough for the second fermentation. -
9
After fermentation, brush a layer of egg wash on the dough, squeeze on the salad dressing, and then sprinkle with chopped green onion and cheese. -
10
Place in the preheated oven at 180 degrees and bake for 20 minutes.