Exclusive Pork Floss Bread Roll

Finished product image.

Method: 220g of bread flour, 25g of sugar, 3g of high-sugar tolerant yeast powder, 35g of light cream, 30g of whole egg liquid, 85g of milk, start kneading in the bread machine.

Knead until a rough glove-like membrane forms, add 3 grams of salt and 15 grams of butter, knead the dough until you can stretch out a delicate hand membrane.

Let the dough rise until it doubles in size, then roll it into a long sheet. Place it into the mold and use a fork to poke holes all over to prevent it from puffing up during baking.

Let it proof until it doubles in size, brush a layer of egg wash, and sprinkle an appropriate amount of chopped green onions.

Sprinkle an appropriate amount of diced ham and sesame seeds.

Squeeze an appropriate amount of salad dressing.

Preheat the oven in advance, bake in the middle-lower rack of the oven with top and bottom heat at 180 degrees for 18 minutes; the temperature is for reference only.

Take it out and let it cool for a while.

While still warm, spread an appropriate amount of salad dressing and sprinkle an appropriate amount of meat floss.

Roll it up from one side and set it for a while.

Cut into small pieces with a knife.

Spread an appropriate amount of mayonnaise on both ends, dip in meat floss, and it is ready to eat.

Finished product image.

Finished product image.

Finished product image.