Cooking Steps

1. 

   Step1:Add warm water to yeast. Mix well. Let stand for 10 minutes. Let yeast activat

2. 

   Step2:Mix salt, sugar and flour evenl

3. 

   Step3:Mix all the ingredients except butter. According to the water absorption of flour, the amount of flour can be adjusted appropriately (Chef machine, bread machine, hand kneading all OK

4. 

   Step4:Knead into a smooth dough (the dough will be sticky at first. Knead for about 15 minutes. The dough will become smooth). Add butter softened at room temperatur

5. 

   Step5:The chef changes the kneading hook at a medium speed. It takes about 1520 minutes to knead the gluten; it takes about 30 minutes to knead the dough by hand

6. 

   Step6:Take a small piece of kneaded dough and pull out the film to show the gluten of the dough

7. 

   Step7:Put the dough in a large container. Cover with plastic wrap. Ferment to twice the size (put a bowl of hot water in the oven if it's too cold in winter. Ferment the dough container in the oven). Stick the flour on the fingers. Poke a hole in the dough. If the hole doesn't retract, the dough will ferment

8. 

   Step8:Vent. Let the dough relax for 10 minute

9. 

   Step9:Roll out the loose doug

10. 

    Step10:Spread baking paper in the baking tray (27 * 27cm), put in the rolled dough, adjust slightly, make the dough just cover the baking tray, cover with plastic film, and ferment again to twice the siz

11. 

    Step11:Poke a small hole in the fermented pasta (to avoid bulging during baking

12. 

    Step12:Brush with egg white. Sprinkle with white sesame and scallio

13. 

    Step13:Put it in a preheated oven of 180 degrees. Bake for about 12 minutes (just coloring the surface

14. 

    Step14:After the toast is cooled, cut it into the size you like. Spread mayonnaise (salad sauce / mayonnaise) between the two pieces of bread. Sprinkle with a little meat floss

15. 

    Step15:Brush a little mayonnaise around. Wrap it in a circle of meat floss