1. Soup production: 100 grams of water + 20 grams of high powder, stir evenly with a manual whisk, and heat on low heat until lines appear
2. Knead the dough ingredients except butter into a smooth dough, add butter and knead to the expansion stage
3. Put it in a warm place and basically ferment to double the size
4. Exhaust, relax at room temperature for 10 minutes
5. Roll the dough into a rectangle similar to the baking pan, and put it in the baking pan
6. Finally fermented to double the size
7. Use a fork to pierce rows of eyes on the dough, spread the egg mixture, sprinkle with chopped green onion and white sesame seeds
8. Preheat the oven at 170 degrees, and fire up and down for 15 minutes
9. Take it out and turn it over, place it on greased paper, and coat it with a thin layer of salad dressing
10. Leave five centimeters at the outermost edge and make a few strokes with a knife (do not cut, it can be easily rolled up)
11. Sprinkle with fish floss, roll up the bread, cut into sections after shaping
12. Spread the salad dressing on both sides of the sliced bread and paste the fish floss
