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Picture of finished product. -
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Preparation method: 220g high-gluten flour, 25g sugar, 3g high-sugar resistant yeast powder, 35g light cream, 30g whole egg liquid, 85g milk, start the bread machine and noodle. -
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Knead out a rough glove film, add 3 grams of salt and 15 grams of butter. Knead the dough until you can pull out the hand and the film is fine. -
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Let the dough double in size and roll into a long piece. Put it into the mold and use a fork to poke holes back and forth so that it does not bulge when baked. -
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The second proofing will double the size, brush with a layer of egg wash and sprinkle with appropriate amount of chopped green onion. -
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Sprinkle appropriate amount of diced ham and sesame seeds. -
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Squeeze appropriate amount of salad dressing. -
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Preheat the oven in advance, heat the upper and lower layers of the oven to 180 degrees, and bake for 18 minutes. The temperature is for reference only. -
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Take it out and let it cool for a while. -
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When it is still warm, apply an appropriate amount of salad dressing and sprinkle an appropriate amount of meat floss. -
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Roll up from one side and let it set for a while. -
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Use a knife to cut into small pieces. -
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Apply appropriate amount of salad dressing on both ends, dip in meat floss, and serve. -
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Picture of finished product. -
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Picture of finished product. -
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Picture of finished product.