Chai Yu Shao

1. First, mix water and yeast, then add eggs and stir well, then add flour.

2. Mix the batter well, cover it with cling film, and ferment for two hours. Because the temperature is low now, it has been fermenting for two hours. If the temperature is above 30 degrees, one hour is enough.

3. After fermentation, many bubbles can be seen in the batter.

4. Mix the dough seeds with the dough material except for butter.

5. After stirring at low speed, add butter and stir evenly. After the butter is absorbed, the chef's machine will stir at high speed for about 5 minutes, and it is easy to apply the mask by hand.

6. After stirring until a thin glove film is formed, start the first awakening.

7. Shape into a ball, cover with cling film, and let it stand out for an hour.

8. After waking up, exhaust and relax for 20 minutes.

9. Roll the loose dough into an oval shape, place it on a baking tray, and let it stand out for a second time.

10. Shredded cabbage.

11. Sausage slices.

After the second awakening, apply egg mixture.

13. Spread sausages.

14. Spread shredded cabbage.

15. Squeeze on salad dressing.

16. Heat the middle layer of the oven at 160 degrees Celsius for 20 minutes. My oven cannot be temperature controlled separately. If everyone's oven can be temperature controlled separately, you can adjust the temperature to 150 degrees below and 200 degrees above, and bake for 10 minutes.

17. After baking the bread, fold it in half from two fifths while it's hot, so you can get more stickleback.

18. Bake the wooden fish flower in the oven for three minutes.

19. Spread salad dressing on the back of the bread, then sprinkle with wood fish flowers.