Main Ingredients
Bread flour: 200 grams
Egg
1 piece Salt 2 grams Butter 20 grams Ingredients Chives 5 grams Dried meat floss25 grams of salad dressing Add all ingredients except butter to the mixer bowl and knead. Knead until a rough membrane forms, then add the softened butter. Continue kneading until a thin, stretchable glove membrane develops. Roll the dough into a ball, seal it, and let it rest for 30 minutes. Roll the dough into a sheet approximately 20 cm wide, then spread the salad dressing evenly over it. Evenly sprinkle with meat floss and chopped scallions. Evenly sprinkle with meat floss and chopped scallions. Using sewing thread, cut the dough evenly into 6 portions.
Place the mixture into the mold;
Place it into the oven, put a bowl of hot water underneath, and start fermentation at 38°C;
Ferment until doubled in size;
Place the baking rack upside down on the lower rack of the oven, return the mold to its position, and bake using the air fry function with an upper tube temperature of 160°C and a lower tube temperature of 180°C for 14 minutes until completion.
