Baking: 180 degree oven, up and down fire, middle layer, 15 minutes (refer to Jun's recipe, slightly modified)
First, put the ingredients A into the bread machine, the dumpling skin procedure is canceled after 15 minutes, put the ingredients B (I use Panasonic 104, the yeast is placed in the yeast box), start the bread dough program (1 hour), and cancel after the end. Do not remove the dough and continue to ferment for an hour.
At the end of one fermentation, the dough is taken out and smashed into a figure (because the dough is relatively wet, it is best to sprinkle some dry flour on the hand and the chopping board), then wrap the plastic wrap and let stand for 15 minutes.
At the end of the intermediate fermentation, apply a little oil on the rolling pin and knead the dough into a square piece. The size is as close as possible to the baking sheet (I use the Sanneng 28*28 baking sheet)
Put the kneaded dough into the baking sheet covered with oiled paper, try to flatten it, not too thick. If there are thick or excess parts around, cut it off with a knife, make it as flat as possible and evenly fit the baking sheet, then put Into the baking tray for the last fermentation (put the middle layer of the oven, put a basin of hot water in the lower layer, usually 40 minutes to 1 hour or so, make it 2 to 2.5 times larger)
After the dough is taken out, the pan water is poured off, the oven is preheated 180 degrees, and the whole egg liquid is brushed on the dough.
Sprinkle with chopped green onion and white sesame seeds and bake in a preheated oven for about 15 minutes (until the bread surface is golden yellow)
Remove the toasted bread, tear off the oiled paper, and wait for the bread to cool to the hand temperature.
Prepare another clean oil paper, turn the bread over, apply salad dressing and fluffy pine
Gently draw a few mouths with a knife in the portion to be rolled up, and roll the bread tightly
Wrap it in oil paper and let it stand for half an hour.
At the end of the finalization, remove the oil paper and cut the bread roll into the size you like. Each piece of bread rolls is coated with salad dressing and covered with fluffy meat.
It is recommended to cut a little because the bread is really real. . .