#柏翠大赛# Scallion Pork Floss Rolls
1.
Prepare all ingredients
2.
Put the yeast, milk and flour in the auxiliary ingredients into the bread machine and knead until combined
3.
Take out the cover film of the bread bucket and put it in the refrigerator to ferment for about 17 hours
4.
Tear the middle seed into small pieces and pour in the main ingredients
5.
Put it in the bread machine to start a kneading program
6.
Fermented to 2.5 times larger after the end
7.
Take out the exhaust and rub the round cover film to relax for 15 minutes
8.
Roll into a blockbuster
9.
Put it in a square baking pan and send to the temperature to ferment
10.
Fork some small holes on the fermented noodles
11.
Brush a layer of egg liquid on the surface and sprinkle with chopped chives and black and white sesame seeds
12.
Put it into the middle layer of the preheated oven: 180 degrees up and down
13.
Bake for 12-15 minutes
14.
Take out the baking pan and cover it with a piece of grease paper to moisturize
15.
Turn it over while it's hot, lightly stroke the bottom a few times, and then smear the blueberry sauce
16.
Roll it up from bottom to top and wrap it in plastic wrap for 1~2 hours
17.
Use a knife to cut off the corners at both ends and then cut into three large sections
18.
Spread the salad dressing on both ends and stick the pork floss
19.
Enjoy the delicious
Tips:
1. The medium-grade, 65-degree soup method for making bread rolls is softer than the bread baked directly by the direct method, and it is not easy to break during the rolling process.
2. Be sure to wrap the bread when it is warm, so that it is not easy to crack during the rolling process
3. Make a few cuts near the rolled end of the bread. Don't cut it, it will be better to wrap the roll.
