Cooking Steps

1. 

   Step1:First put ingredient a into the toaster. Knead until smooth. Put ingredient B into the toaster. Knead to the expansion stage. Then take it out and put it in a sealed container. Ferment to twice the size.

2. 

   Step2:At the end of the first fermentation, take out the dough and exhaust it and knead it into a picture (because the dough is wet. It's better to sprinkle some dry flour on the hands and the chopping board). Then wrap the plastic wrap and let it stand for 15 minutes.

3. 

   Step3:At the end of the middle fermentation, put a little oil on the rolling pin, roll the dough into square slices, and try to keep the same size as the baking tray (I used Sanneng 28 * 28 baking tray

4. 

   Step4:Put the rolled dough into the baking tray paved with oil paper. Roll it as flat as possible, not too thick. If there are thick or redundant parts around, cut them off with a knife to make them fit the baking tray as flat and even as possible. Then put them into the baking tray for the last fermentation (put in the middle layer of the oven, put a basin of hot water on the lower layer. Generally 40 minutes to 1 hour, make it 22.5 times larger

5. 

   Step5:After the dough is taken out, pour out the water in the baking pan. Preheat the oven 180 degrees. Brush the whole egg liquid on the dough

6. 

   Step6:Sprinkle with scallion and white sesame. Bake in preheated oven for about 15 minutes (until the bread is golden

7. 

   Step7:Take out the baked bread. Tear off the oiled paper. Wait for the bread to cool to the hand temperature.

8. 

   Step8:Prepare another clean oilpaper. Turn the bread over. Spread the salad dressing and meat floss

9. 

   Step9:Make a few small cuts with the knife in the part to be rolled up. Roll up the bread tightly

10. 

    Step10:Wrap it in oilpaper. Let it stand for half an hour for settin

11. 

    Step11:End of setting. Remove the oil paper. Cut the rolls into the size you like. Double end each section of rolls with salad dressing. Stick all over the floss.