Cooking Steps

1. 

   Step1:Put all the main ingredients except butter into the toaster and noodles for 20 minute

2. 

   Step2:Add butter and flour for another 40 minutes. Until the large film can be pulled out.

3. 

   Step3:The first fermentation takes about an hour. About 22.5 times of the original dough.

4. 

   Step4:Take out the dough, exhaust first and then roll. Cover with plastic wrap and wake up for 15 minutes.

5. 

   Step5:I'm a 35 liter oven. I'll take one portion of the dough and two portions of the dough and roll them into large slices according to the size of the baking tray. Then I'll spread the tarpaulin on the baking tray and put the large slices in place. The second fermentation is about one hour.

6. 

   Step6:Brush proper amount of whole egg liquid on the fermented surface. Sprinkle white sesame and shallot evenly.

7. 

   Step7:Put it in the oven and heat at 180 ℃ and 160 ℃ for 20 minutes.

8. 

   Step8:Put it at the same temperature as the palm of your hand when it's out of the oven. Turn it over and face down. Spread the salad dressing evenly and then spread the meat floss evenly. Make a few strokes at the place 3 cm and 6 cm away from the edge of the roll. But don't make it through. The purpose is to make the bread roll better.

9. 

   Step9:Roll it up evenly and gently. Wrap it with oil paper for half an hour. Then cut it into sections as you like. Spread salad dressing on both sides of the roll and then coat it with meat floss.