Cooking Steps

1. 

   Step1:Medium mix - soften the material 1 to a uniform hardness. Mix for about 3 minutes.

2. 

   Step2:Medium culture fermentation - cover with plastic wrap and ferment for 90 minutes in a warm place. When it reaches twice the size, poke a small hole with your finger without collapse or retraction, the fermentation is completed.

3. 

   Step3:Dough mixing - the fermented seed is mixed with material 2 to a slight degree of film. About 20 minutes.

4. 

   Step4:Dough fermentation - after stirring, the dough is fermented for about 60 minutes. The dough is about twice the size.

5. 

   Step5:Exhaust, round, intermediate Fermentation - take out the fermented dough and exhaust slightly. Roll it. Continue to exhaust while rolling. After rolling round, place the closing part downward, cover with plastic film, relax for 15 minutes, that is, fermentation in the middle.

6. 

   Step6:Shaping, final fermentation - roll the relaxed dough into a large rectangular plate like the baking tray, and put it into the baking tray. For final fermentation. It can be done in the oven. Heat the water. Ferment for about 50 minutes.

7. 

   Step7:Decoration, baking - after fermentation, brush the surface with egg liquid. Sprinkle proper amount of white sesame and chopped green onio

8. 

   Step8:Come out of the oven - put the surface of the bread down. Make a few cuts on the back side with a knife. But don't break them. Spread the salad dressing with a spatula. Sprinkle with the meat floss. Roll up from the side of the slit.

9. 

   Step9:Shaping - roll up with oilpaper. Squeeze both sides of the oiled paper tightly for 30 minutes.

10. 

    Step10:Decoration - finally remove the oil paper. The irregular parts on both sides can be cut off. Then cut into three sections. Pour meat floss on the chopping board. Spread salad dressing on the section. Dip some meat floss. That's how the rolls are made.