I don't like fluffy pine, but I will make a good loaf of bread.
Flour, milk, egg liquid, sugar, salt, oil, yeast are placed in a dough mixer or bread machine to the film.
The dough is fermented to twice the original volume.
The dough is taken out and lightly vented, and after 15 minutes, it is gently pressed into a square which is about the same size as the baking sheet. Move into the baking sheet that is covered with baking paper and arrange the dough.
Covering the plastic wrap for secondary fermentation until the finger pressure depression is difficult to recover. Brush the remaining egg mixture and sprinkle with dry onions, sesame and ham.
The oven is preheated at 180 degrees, and the middle layer is fired for 12 to 15 minutes, and roasted to a golden surface.
Remove the bread and place it on another piece of clean oil paper. Remove the baking paper. After the bread is cooled, spread the salad dressing evenly and sprinkle with the meat. Use a knife to draw evenly a few passes, do not cut, easy to roll up.
Roll up the slices with the following baking paper and rolling pin, and roll them up. The two ends of the baking paper are twisted and allowed to stand for half an hour.
Open the baking paper, cut the bread roll, apply the salad dressing on the cross section, dip the meat, Ok, drool, right?