1. Add water, egg liquid, flour, salt, sugar and yeast powder to the bucket of the bread machine in sequence, and start the kneading program for 15 minutes. Put in butter and continue mixing for 30 minutes. At the end of the procedure, you can easily pull out the glove mask to reconcile.
2. Use a bread machine to ferment once, and the dough will ferment to 2 to 3 times its size in about 45 minutes. Poke the fermented dough with your fingers, and the hole will neither shrink nor dent.
3. The dough after fermentation is taken out, kneaded smoothly and exhausted. Roll out into thin dough slices and place in an 11-inch square non-stick baking pan.
4. Preheat the oven to 35 degrees, put a plate of boiling water at the bottom, put the dough into the second fermentation, about 45 minutes to ferment to 2 times thick. Take out and brush a layer of egg wash, sprinkle with chopped green onion and white sesame seeds.
5. Put it in the middle layer of the preheated oven, bake it for about 15 minutes at 170 degrees, and then take it out after coloring. Cover with wet gauze and let it warm.
6. Spread a layer of salad dressing on the side without green onion, sprinkle with pork floss, and make a few horizontal cuts to make it easier to roll up.
7. Cut off the irregular parts on the four sides, roll it tightly with the help of wet gauze, and let it stand for half an hour to finalize the shape.
8. Cut the rolls into 4 small sections, and apply a layer of salad dressing on both sides of each section.
9. The sides are covered with pork floss, and the delicious roll is complete.
Tips:This recipe is for an 11-inch square baking pan. The room is relatively dry. When rolling, you can use wet gauze or spray water mist with a watering can to avoid cracking.
