1. Weigh the ingredients except butter, mix in a basin, and stir into a dough without dry powder
2. Put the dough in the bread machine
3. Start the first mixing process for 13 minutes
4. At the end of the program, the dough is smooth, and a rough and thick film can be pulled out and softened butter is added. Start the second mixing program for 13 minutes
5. At the end of the program, the dough is kneaded to the expansion stage, and a small piece of smooth and non-breakable film can be pulled out, and covered with a damp cloth for fermentation
6. After fermentation, the dough volume is twice as big
7. Take out the dough, sprinkle with dry powder to prevent sticking, knead the dough, remove the air, and round and relax for 10 minutes
8. Flatten the dough into pieces of the same size as the baking pan, line the baking pan with greaseproof paper to prevent sticking, and leave the dough a second time.
9. After the second fermentation is over, poke a small hole with a fork, and evenly brush a layer of egg liquid on the surface of the dough, sprinkle an appropriate amount of chopped green onions and white sesame seeds. Preheat the oven at 180 degrees, put it in the baking tray, and bake on the top and bottom for about 18 minutes
10. Bake until the surface of the bread is golden, remove the oil paper, place on the baking net, and let it dry until hand temperature
11. Flip the bread over with greased paper. Make a few cuts at one end, don’t cut it, spread the salad dressing, and sprinkle the pork floss
12. Roll up and set for 10 minutes, cut into small pieces
13. Spread salad dressing evenly on both ends of the rolls, and serve with the meat floss.
Tips:1. The temperature and time of the oven are adjusted according to the situation of the oven
2. The water absorption rate of flour is different, adjust the appropriate amount appropriately
3. Roll up the roll, make a few cuts on the rolled end, don't cut it, it's easier to operate
