Cooking Steps

1. 

   Step1:Mix and stir the soup ingredients. Heat the soup over low heat until obvious lines appear. Turn off the heat. Cover with plastic wrap and cool i

2. 

   Step2:Put all the ingredients of the main dough in the barrel of the bread machine, except butter. Put the soup into the barrel together. Start and flour program for 15 minutes. Knead until the dough is smooth and non sticky (I usually add butter directly at the end of 15 minutes. I didn't pull it out to see if it is in the expansion stage. If you have high requirements for the dough organization, you need to check whether it is in the expansion stage

3. 

   Step3:After the first mixing, add the butter that has been cut into small pieces and softened. Restart the mixing procedure for 15 minutes (1520 minutes for general bread machine and noodle procedure

4. 

   Step4:At the end of the second mixing procedure, check whether the dough is pulled to show the glove film (I didn't knead to this extent. If I knead to this procedure, the tissue will be more delicate and soft

5. 

   Step5:Cover the dough and ferment it to twice the size (poke a hole in the middle of the dough. If the shrinkage is not obvious, the fermentation is completed

6. 

   Step6:Take out the fermented dough and let it out. Use a rolling pin to roll it into the same size as the baking tray. Put it into the baking tray with oil paper. Ferment it at room temperature for about 4550 minutes

7. 

   Step7:After fermentation, brush a layer of egg liquid on the surface. Sprinkle with white sesame and chopped chives. Bake in the preheated oven until golden on the surface

8. 

   Step8:Take out the baked bread germ and turn it over (the side with chives and sesame seeds at the bottom) and spread it with salad dressing. Sprinkle with meat pine and seaweed cedar and roll it up gently

9. 

   Step9:Roll it up and fix it. Use a rope to wind it up a few times to shape it. But don't tighten it too tightly, so as to avoid marks on the roll