1. Combine 100 grams of high-gluten flour, 40 grams of low-gluten flour, 80 grams of water, and 3 grams of yeast powder to form a medium-type dough, and ferment for 17 hours in the refrigerator.
2. Tear the fermented medium seeds into small pieces.
3. Put 7 grams of milk powder, 30 grams of sugar, 20 grams of milk, 1/2 teaspoon of salt, and 1 egg into the inner bucket of the bread machine.
4. Finally add 80 grams of flour.
5. Run a "kneading" program for 20 minutes.
6. 20 grams of butter is softened in advance, cut into small pieces and put into the bucket of the bread machine.
7. Run a "spread dough" program for 1 hour and 30 minutes.
8. The fermented dough is already twice as big.
9. Exhaust and round, cover with insurance film, and relax for 15 minutes.
10. Oil the rolling pin and roll the dough into baking pan-sized pieces.
11. Cover the rolled dough sheet with a piece of greased paper, and then transfer the dough sheet to the baking tray. (With the support of oil paper, it is easy to move the soft dough sheet)
12. Put the baking dish into the oven, put a bowl of boiling water in the oven, when the dough has been fermented to twice the size, the fermentation is complete, use a fork to pierce the air.
13. Brush a layer of egg liquid, sprinkle with sesame seeds and chopped chives.
14. Oven 180 degrees, 15 minutes. I changed the heat and roasted it for 2 minutes in order to look good on the skin color.
15. After being out of the oven, let it dry to the palm temperature. Pay attention to the moisturizing film during the drying process.
16. Make a few strokes with a sharp knife according to the direction of the roll to facilitate the roll.
17. Spread a layer of salad dressing evenly.
18. Sprinkle the pork floss thickly.
19. Slowly roll up with oiled paper and set the shape for two hours. Then you can cut it up and enjoy.
20. The cut ends are coated with salad dressing again, and the pork floss is more delicious.
Tips:1. After the second serve, use a small fork to pierce the air, otherwise the baked dough will bulge.
2. Pay attention to moisturizing the heat dissipation after baking, the moisture is gone, and it is easy to crack when rolled.
3. Using a sharp knife to mark the lines before rolling the rolls is also a convenient way to roll the rolls.
