1. Add warm water to the yeast, mix well, let it stand for 10 minutes to activate the yeast, and mix the salt, sugar and flour evenly
2. Mix all the ingredients except butter, and adjust the amount of water according to the water absorption of the flour (cook machine, bread machine, hand kneading are all possible)
3. Knead into a smooth dough (the dough will be sticky at first, knead for about 15 minutes, the dough will become smooth), add butter that has softened at room temperature
4. Change the kneading hook in the chef machine to medium speed, it takes about 15-20 minutes to knead the noodles; it takes about 30 minutes to knead the noodles by hand
5. Take a small piece of kneaded dough and pull out the film to show that the dough is gluten.
6. Put the dough in a large container, cover it with plastic wrap, and ferment to 2 times its size (if it is too cold in winter, you can put a bowl of hot water in the oven and put the dough container in the oven to ferment) your fingers and stick the flour on the dough Poke a hole, the dough will rise without shrinking the hole
7. Exhaust the air and let the dough relax for 10 minutes
8. Roll out the loose dough
9. Cover the baking pan (27*27cm) with baking paper, put in the rolled dough, adjust slightly so that the dough just covers the baking pan, cover with plastic wrap, and ferment again to double the size
10. Poke small holes in the fermented dough (so as not to bulge during the baking process)
11. Brush with a layer of egg liquid, sprinkle with white sesame seeds and chopped green onion
12. Put it in a preheated 180 degree oven and bake for about 12 minutes (the surface can be colored)
13. After the toasted bread is cooled, cut into the size you like, spread mayonnaise (salad dressing/mayonnaise) between the two pieces of bread, sprinkle a little pork floss
14. Brush a little mayonnaise all around, then wrap the pork floss
