1. Put the milk in the container
2. Add eggs, sugar, and salt. Finally pour the flour and yeast
3. The chef machine selects the first gear for kneading, and after kneading into a dough, change to the second gear
4. Cut butter into pieces and melt at room temperature
5. After kneading the dough, pour the butter
6. Continue to knead the dough, knead for about 15 minutes, the glove mask will come out
7. Take out the dough and put it in a container, cover with plastic wrap to ferment
8. When the dough is doubled in size, dipped in dry flour and pressed down from the middle, there will be a hole that will not shrink, which means that the dough has been fermented.
9. Take out the dough, put it on the kneading pad, and exhaust
10. Roll into a rectangle
11. Put a piece of greased paper on the baking tray
12. Place the rolled noodles on the baking tray
13. Pierce some holes with a fork
14. Put it in the oven and put a pot of boiling water at the bottom for secondary fermentation
15. Wash the shallots and cut into sections
16. Preheat the oven up and down at 180 degrees
17. Brush a layer of egg yolk liquid on top of the second hair
18. Sprinkle with chives and white sesame seeds
19. Put it in the preheated oven
20. Bake at 180 degrees for 12 minutes
21. After the program is over, take out the toasted bread, spray some water, and cover it with plastic wrap, so as to ensure the humidity of the bread crust so that it will not crack or even break when rolled.
22. After the bread is allowed to cool, buckle upside down, use a knife at both ends, don’t cut
23. Brush a layer of salad dressing and sprinkle with pork floss
24. Roll up the bread, wrap it tightly with greased paper, tighten both ends to shape
25. After about 5 minutes, remove the grease paper and cut the bread into sections
26. Brush both ends with salad dressing, dipped in pork floss
27. The meat floss roll is ready
