It smells amazing! Polish-style scallion and pork floss toast! So delicious you can't stop eating it!

First, prepare the necessary ingredients to make the Polish starter. Add fresh yeast to water and stir well.

Add high-gluten flour and mix until no dry flour remains.

Cover with plastic wrap and let it ferment at room temperature until it triples in size. Then refrigerate overnight.

The Polish seed will have a honeycomb-like structure on the second day.

To prepare for kneading, pour the poolish ingredients and dough ingredients (except for the salt and butter) into the bowl.

First, knead the dough slowly until it forms a ball, then switch to medium-high speed and knead again.

Knead until it can be stretched into a thick film.

Add salt and softened butter and mix slowly. Once the butter has absorbed the mixture, switch to high speed and mix.

Knead until you can stretch it into a thin, translucent membrane.

Place in a fermentation box at 28 degrees Celsius for about an hour, or until it doubles in size. It's ready when a finger dipped in flour inserted into it doesn't spring back.

Divide the dough into 4 portions, round them, cover with plastic wrap, and let rest for 20 minutes.

Roll out the dough into a rectangle.

Spread salad dressing, top with pork floss and scallions

Cover with the other dough ball and pinch the edges to seal.

Cut it open with a sharp knife, but don't cut off the top.

Twist the bottom dough together and roll it up from top to bottom.

Place the mixture in a mold and put it in a fermentation box at 35 degrees Celsius for about 40 minutes.

Ferment until it reaches 90% full, then brush the surface with beaten egg and sprinkle with chopped scallions and pork floss.

Place in a preheated oven and bake at 160 degrees Celsius (top heat) and 190 degrees Celsius (bottom heat) for about 30 minutes. However, ovens vary, so the baking time and temperature are for reference only!

After baking, gently tap the mold to release the food quickly. Let it cool before eating!

Finish!