1. Put 30 grams of high-gluten flour and 100 grams of water into the milk pan, heat it on a low heat, and keep stirring while heating until it is heated to a paste and turn off the heat
2. Put the prepared soup in plastic wrap and put it in the refrigerator for half an hour
3. Put other materials except butter into the bread bucket, add the refrigerated soup, and start the bread dough program of the bread machine (because some of the high-gluten flour and water in the materials make the soup, so put the high-gluten flour in the bread machine And water are 150 grams and 50 grams respectively)
4. After the bread dough is kneaded, put the butter in and start the bread dough program again until the end, and then take it out. Dip some powder with your finger and poke it in without shrinking. You can check whether the film is coming out. Generally, the film is coming out of the dough twice. All right
5. Pour the dough onto the silicone mat, put a little cornstarch on it to prevent sticking, roll the dough into a piece, and roll it into the same shape as the mold, with the surrounding size slightly larger than the mold by one or two centimeters.
6. Put a little butter on the mold (it does not matter if it is a golden non-stick mold). Take the rolled dough together with the silicone pad and cover it on the mold, then tear off the silicone pad. The dough is covered on the mold with your hands. Reshape the surrounding area, then use a fork to fork some small holes, cover with plastic wrap, and ferment again to double the size in a warm place
7. After fermenting, take out and brush with a layer of whole egg liquid, sprinkle with black sesame seeds
8. Sprinkle green onion
9. Put it in the preheated oven and bake at 180 degrees for 14 minutes in the middle layer, and then bake for 5 minutes on the lower layer (I used a Sanneng golden baking pan, which is thicker, so I added a few minutes to bake it according to the actual situation)
10. Take out the baked bread, put a layer of greased paper on the top, then put a baking net on the greased paper, turn it over together with the mold, take out the mold, and then put a piece of greased paper on the surface to let cool. Remove the oily paper on the surface of the bread, use a knife to make a few cuts, do not cut, and then brush with a layer of salad dressing, sprinkle with pork floss
11. Roll it up with the help of a rolling pin. The technique is roughly the same as that of a cake roll. After the roll is finished, wrap it with oiled paper, and set the shape downward for half an hour.
12. When you eat it, cut it open, brush it with a layer of salad dressing, and dip it with pork floss.
