1. A dough of 300g whole wheat flour was kneaded with a bread machine, and it has been fermented once.
2. The dough is fully exhausted.
3. Take half of the dough (put the other half in a crisper, put it in the refrigerator, and use it tomorrow).
4. Round the dough and make it smooth.
5. Cover with plastic wrap and let relax for about 15 minutes.
6. Remove the plastic wrap after 15 minutes.
7. Press the flat dough.
8. Roll it into a thin rectangular block that is about the same size as the enthalpy count.
9. Remove the excess parts around it (please put it in the previous crisper and refrigerate it once).
10. Put the dough into the baking tray.
11. Put the baking tray in the oven, put a bowl of hot water underneath, and let it rise for 30 minutes.
12. Take a few green onions and remove the white onions.
13. Chop the green onions, prepare the pork floss, egg mixture, and white sesame seeds.
14. Take out the noodles that have been fermented for half an hour, and pierce the surface with a fork.
15. Spread the egg liquid.
16. Sprinkle with chopped green onions.
17. Sprinkle with white sesame seeds and pork floss.
18. Put it in the oven.
19. Bake at 160 degrees for 20 minutes.
20. Take it out and let it warm until it is not hot.
21. Put oil paper and spread the bread backwards.
22. Take the mango sauce.
23. Spread the mango sauce.
24. Roll the bread, wrap it like a candy 🍬, and cut off the top ends with oil paper.
25. Cut into three pieces.
26. Remove the grease paper.
27. Three pork floss rolls are out of the oven.
28. It's breakfast today.
29. The bread is soft, salty and sweet.
Tips:To make "roll" bread, the second fermentation does not need to be too long, otherwise it will be too thick, and holes must be pierced, otherwise it will bulge.
