WHAT YOU NEED

Ingredients

181 grams of flour
50 grams of low-fat flour
38 grams of soup
3 grams of yeast
40 grams of white sugar
3 grams of salt
10 grams of milk powder
25 grams of eggs
116 grams of pure milk
25 grams of butter
Lean meat
Onions in moderation
Forks and sauces
10 grams of cornstarch
75 grams of clean water
Moderate amount of sesame

How TO MADE Forks and bags

Steps 1 to 4

1. All dough materials, except butter, are placed in the baking machine, the flour is dug, the yeast is buried, the baking machine and the dough process are started, the softened butter is added after 30 minutes, and the dough is continued to the full stage.

2. The good dough is left in the bread maker and fermented at room temperature.

3. Thinly sliced onions are finely chopped and then mixed with a fork sauce.

4. The pan is heated with vegetable oil, the pig's head is stirred, and the fire is cooked until cooked.

Steps 5 to 8

5. Corn starch is processed into starch water, which is poured into a pot and cooked until thick.

6. Put the meat in the fridge and refrigerate it until it's cooked.

7. The dough is fermented twice as much, the finger touches the flour socket does not shrink, the fermentation is over.

8. (I'm good at it, so there's no plug)

Steps 9 to 12

9. The fermented dough is divided into an average of 12 portions after loose aeration and loosened for 15 minutes.

10. The dough is kneaded into a 2 mm thick circle.

11. Wrapped in a well-cooked and chilled forked filling.

12. From left to right, the dough is squeezed to form the bread germ.

Steps 13 to 16

13. The dough is placed on a baking tray for secondary fermentation.

14. Double-fermented dough, brushed with egg yolk, sprinkled with sesame seeds.

15. Place the middle layer in a preheated oven at 200 degrees, 200 degrees, bake for 15 minutes, and the color will be satisfactory.

16. Look at this lace effect, it's beautiful.

17. The scented spray is especially delicious.

18.

Handy cooking tips

　　1. The finished filling should be refrigerated and then packed so that the juice does not leak out.2. This bread is made using the soup method.Soup: 20 grams of bread flour, 20 grams of boiling water.The bread flour and boiling water needed to make the soup are mixed evenly, cooled or refrigerated for use overnight.