Cooking Steps

1. 

   Step1:Add sugar and yeast to high gluten flour and mix.

2. 

   Step2:Add milk. Knead into dough. Milk is adjusted according to the amount of water absorbed by flour. When kneading, it is better to reserve 20g. Add the remaining milk while kneading.

3. 

   Step3:Add salt and butter (or corn oil) when kneading to expansion stag

4. 

   Step4:Knead until the hand mask can be applied, that is, the complete stage.

5. 

   Step5:Cover with plastic wrap and ferment to twice the size. It can also be kneaded in the evening, refrigerated and fermented in the refrigerator, and taken out the next day, so that the bread tastes bette

6. 

   Step6:After fermentation, take out the air and let it stand for 15 minutes. Roll it into a rectangle and put it into the oven for secondary fermentation. Put a bowl of hot water in the oven to increase the humidity. Take it out after 30 minutes. Fill the hole with a knife and fork.

7. 

   Step7:Put on the egg. Sprinkle with scallion and sesame. Preheat the oven for 5 minutes. 180 degrees. Take out for 15-20 minutes.

8. 

   Step8:Let it cool until it's warm. Put it in the bag and tie it tightly. Let the skin soft and then take it out. Make sure to cut off the four sides by 1cm. Otherwise, you won't be able to spread the salad dressing. Then use a knife to cut a few knives on the back. Do not cut h. The purpose is to help roll up without breaking.

9. 

   Step9:Cut the side of the bread. Spread the salad dressing. Sprinkle the meat floss.

10. 

    Step10:I forgot to take the roll up step. After the roll up, wrap it with plastic wrap and set it up. After 1 hour of setting up, spread salad dressing on both sides and sprinkle with meat floss.

11. 

    Step11:All right. Let's eat. It is more convenient to enter after cutting.