One 400g piece of fresh seaweed and meat floss toast.

1. Method: 520g high-gluten flour, 60g sugar, 60g salt, 6g seaweed powder, 10g dry yeast, 6g eggs, 60g water, 285g butter, 40g salad dressing, 60-80g meat floss, 60-80g.

2. Put the dry ingredients except yeast into the mixing bowl of a chef's machine and stir evenly.

3. Add dry yeast, water and eggs.

4. Use the chef's mixer at gear 2 to stir into a dough, then turn to gear 4 and stir for 12-14 minutes until the dough forms a thick film. Add softened butter.

5. Stir the butter into the dough using Mixer 2, turn to the 4th setting and mix for 4-6 minutes until the glove film comes out.

6. Make it into a smooth dough and ferment it at about 28 degrees Celsius until it doubles in size, about 50-60 minutes.

7. Divide the dough and let it rest for 15-20 minutes.

8. Plastic surgery.

9. Put it into the toast mold for secondary fermentation.

10. Ferment at 38 degrees until 8 minutes full, about 50-60 minutes.

11. Bake in an ordinary oven up and down or at 180 degrees for about 35 minutes, cover with tin foil for about 15-20 minutes.