Pork Floss Chive Rolls
1.
First make milk soup, pour the milk into the flour, stir evenly, turn on a low heat, stir while boiling, stir until thick and paste, remove from the heat, let cool, cover with plastic wrap, and refrigerate for more than half an hour;
2.
The refrigerated soup and all the ingredients except the butter are put into the bucket of the bread machine, and the oil is beaten until the dough comes out of the film;
3.
Leave the dough in the bread machine barrel for fermentation (unplugged), and leave it to ferment in about an hour;
4.
Take out the dough and vent it, put it directly on the baking pan, shape it into a shape the size of the baking pan, and perform two rounds, about 40 minutes;
5.
Put a fork on the surface of the dough after the second round, brush the egg mixture, sprinkle white sesame seeds and chopped chives;
6.
Put it into the preheated 185 degree oven, 10-15 minutes, and the surface is ready to be colored;
7.
The toasted bread is cooled to about 40 degrees. Try it with your hands. The temperature is slightly higher than your hand. Turn the bread over, tear off the baking paper, and smear the salad dressing. In the direction of the beginning of the roll, use a knife to make 3 passes. Baking paper, roll up the bread, roll it tightly, and set it aside for a while;
8.
Cut the bread rolls, spread the salad dressing on the cut surface, and paste the pork floss to eat.
Tips:
Don't bake the bread too long, otherwise the bread is too dry to roll up. Don't let it cool completely when it's rolled, or it won't roll up when it's completely cold.
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