Meat floss bread roll is a very common bread,


270g high gluten flour
50g eggs
2G, salt
30g butter 30g
80g 65 degree soup
30g sugar
6 g yeast
75g milk


Step 1
All bread materials except butter are kneaded together into smooth dough, and then kneaded in butter until the expansion stage for the first fermentation. Take out the fermented dough, exhaust, cover with plastic wrap and relax for 15 minutes

Step 2
Roll it into a rectangle similar to the baking pan and put it into the baking pan for secondary fermentation to twice the size

Step 3
Gently prick a small hole in the fermented dough with a fork, brush with egg liquid, and chop the shallots

Step 4
4. Sprinkle chopped shallots and white sesame seeds, preheat the oven at 210 ℃ and bake for 10 minutes. Take them out and cool them. Cut them around while they are warm. Be sure to cover tin foil in the middle when baking

Step 5
Turn over and coat with salad dressing, then spread with floss

Step 6
Draw more knives near the rolled end of the bread. Don't cut it off. It's best to lay it on oil paper. It's easy to roll up. I didn't use oil paper for filming

Step 7
Wrap the rolled bread roll tightly with plastic wrap, fix it for 1 hour, set it, cut off the edge, and then divide it into three sections evenly

Step 8
Coat both ends of the cut bread roll with salad dressing and then coat with meat floss