# Fourth Baking Contest and is Love to Eat Festival# Meat Floss Bread
1.
Pour milk and egg liquid into the basin and stir well.
2.
Pour in white sugar and salt.
3.
Add high-gluten flour.
4.
Finally add yeast.
5.
Knead the liquid and flour into a dough, knead it until it does not stick to your hands, not stick to the basin, and add the cut butter.
6.
Continue to knead the dough and knead the dough until the film can be pulled out.
7.
The kneaded dough is fermented, about 1 hour, and fermented to twice its size (dip the high flour with your fingers, and insert it into the dough without shrinking the hole)
8.
Vent the fermented dough and roll it into a rectangle with a thickness of about 0.3 cm with a rolling pin.
9.
Put the rolled dough into a baking tray, and use a fork to evenly insert some small holes in the dough. Place the baking tray in the oven (place a baking tray on the bottom layer with boiling water), and leave it to rise for about 30 minutes .
10.
Use a brush to evenly brush the egg mixture on the fermented bread embryo.
11.
Sprinkle with scallions and sesame seeds.
12.
Put it in the middle of a preheated 180 degree oven and bake for 10-12 minutes.
13.
Take out the toasted bread, spray an appropriate amount of water and cover it with plastic wrap.
14.
After the bread is warm, cut two knives on one end of the bread (do not cut) the bread embryo and place it on the greased paper. Spread salad dressing on the bread and sprinkle a little pork floss.
15.
Roll up the bread with greased paper, and tighten both ends to shape.
16.
After the rolls are shaped, cut into sections and smear the sides with salad dressing, and dip the pork floss.
