1. Put salt, sugar, egg liquid, milk, high-gluten flour, and yeast into the bread bucket to start the kneading process and knead it into a smooth dough.
2. Add butter and knead out the glove film.
3. Put the mixed dough into a container and proof it with plastic wrap.
4. After proofing the dough, just dip a hole in the flour with your index finger and do not shrink back.
5. Knead the proofed dough to exhaust air.
6. Roll it into a pancake and place it in a baking tray. The baking tray is 28 by 28.
7. Pierce your eyes with a fork and wake up for a second half an hour.
8. Brush with egg liquid.
9. Sprinkle with diced ham and sesame seeds, sprinkle with chives for those who like green onions, because I don't eat green onions, so I didn't put them.
10. Preheat the oven in advance and bake at 180° for 15 minutes.
11. The toasted bread pie is brushed with salad dressing and sprinkled with pork floss and rolled up.
12. Rolled pork floss rolls.
13. Cut into 4 pieces.
14. No section of the noodles are smeared with salad dressing and filled with pork floss.
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