1. Weigh all the ingredients, chopped green onion. Diced carrots
2. Mix high-gluten flour, yeast powder, milk powder, sugar and salt evenly, add egg liquid and water
3. Knead until you can pull out a film that is not very tough, add softened butter, and continue to knead until you can pull out a film, the holes are irregular
4. Put it in a warm place and ferment to 2.5 times its size
5. Just poke a hole with your hand and neither retract nor collapse.
6. Exhaust and knead well, roll out into the size of a baking tray, and place in a warm and humid place to ferment to double the size
7. Use a fork to make some holes to avoid bulging when baking
8. Brush with a layer of whole egg mixture, sprinkle with sesame seeds, chopped green onion leaves, and diced carrots
9. Put it in the preheated oven, middle level, upper and lower fire, 165 degrees, about 20 minutes, cover with a piece of greased paper after the oven is out, and it can be rolled when it is not hot.
10. Brush one side of the baking tray with salad dressing and sprinkle with pork floss (I bake it...)
11. Roll it up slowly, wrap it in oil paper, and let it sit for about 20 minutes to set
12. Cut into sections, put the salad dressing on the side view, and dip it with pork floss
13. Actually, my curl is broken, but I still cheeky and send it up~ full of pork floss~
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