1. Mix all the ingredients (high-gluten flour, eggs, yogurt A, dry yeast A) of the middle species. Ferment at room temperature for 1 hour, and put it in the refrigerator for more than 12 hours.
2. Take out the fermented middle-species dough from the refrigerator without reheating, tear it into small pieces, add all the yogurt (yogurt B) in the main dough, and stir into a paste. When adding, it depends on the state of the dough. Be sure to reserve some yogurt to avoid excessive moisture.
3. Add the other raw materials in the main dough except butter and black sesame seeds to the pasty medium-seed dough, stir to the expansion stage, add the softened butter, and beat to the complete stage. Plastic surgery, first fermentation
4. Fermenter is 28°C, about 1 hour, one shot is over. Dip your fingers in flour or water, poke a hole in the dough, do not shrink, it means fermentation is complete
5. Take out the exhaust and let it stand for 30 minutes. Then roll it into a pancake shape, the shape is the same as the baking pan you are using. I tried the baking pan that comes with the 70-liter oven, and I used all the dough. If you are using the baking pan used in a 35-liter oven, use half of the dough, otherwise it will be too thick and it will be a flatbread, which will not roll into a roll. It is best to roll the dough on a linoleum, so that it can be transferred to the baking tray after rolling. Cover the rolled dough with a tarp and perform a second round. Now it is enough for about 40 minutes at room temperature (about 25°C). It shouldn't be too long or rise too high.
6. The surface of the fermented dough is pierced with a fork to prevent the gas from swelling during the baking process, causing some of the dough to bulge. Learned for the third time). Then apply egg liquid, whole egg is fine, you can also use egg yolk liquid if you want a very dark color, but it's a waste of egg whites. Be careful not to apply the egg liquid to the pierced eyes, it is blocked, and the white pierced eyes Then sprinkle black sesame seeds. Black sesame seeds do not need to be roasted in advance, just raw.
7. Preheat the oven at 180°C and bake for about 15 minutes. Be sure to watch it by the oven, and don't even think about putting it in the oven and running to watch TV or sleep. The dough is very thin and easy to bake, and the egg liquid on the surface is also easy to be over-colored. Remember you can’t leave the oven, you have to leave, so let’s 5 minutes.
8. The surface is colored to the color you like and it's ready to be baked. Note, especially for small ovens, be sure to start to cool down a little bit to prevent the egg liquid from being colored and the inside is not yet cooked. Take it out and place on a baking tray to let cool. It is best to wrap it in a plastic bag and roll it the next day. The surface of the dough is wrinkled and easy to roll.
9. Because the bread is very large, you can cut the rolls. When rolling, the bottom is facing up, and you use a knife to make a few strokes, just like making a cake roll. Then squeeze the salad dressing in a snake shape and roll it up
10. The outer skin of the roll is rolled up, and then wrapped tightly with oiled paper.
11. After rolling it up, cut off the unsightly parts on both sides, and also coat the side with salad dressing and dip it with pork floss. It is a delicious and nutritious pork floss roll.
Tips:1. To replace water with yogurt, increase the amount of yogurt, try it yourself
2. The dough must be rolled very thin, about 5mm is good
3.Be sure to get eye-catching before entering the oven after fermentation
4. Don't block your eyes with egg liquid
5. It is best not to leave the oven when baking, the temperature is slightly lower at the beginning to avoid too dark egg color
6. After baking, it is best to let cool and seal overnight and then roll again, it is better to roll
