High-gluten flour: 240g
Water: 96g
Scallions: appropriate amount
Dried pork floss: appropriate amount Sesame seeds: appropriate amount Egg wash: appropriate amount (for surface) 1. Prepare Kewpie mayonnaise, scallions, dried pork floss, and sesame seeds. 2. Place the starter ingredients (84g bread flour, 36g cake flour, 96g water, 4g yeast, 2g salt, 10g sugar) into the bread machine and mix evenly. 3. After the starter dough has fermented to twice its size, add the main ingredients (except butter). 4. When the dough mixture becomes smooth, add the butter. 5. Mix all ingredients until a thin membrane forms (windowpane test).6. Ferment again until 2.5 times in size.
7. Take out the dough, release the air, and rest for 30 minutes. 8. Roll the dough into a rectangular shape. 9. Ferment in a warm, humid place until 1.5 times in size. 10. Poke small holes with a toothpick and brush the surface with egg wash. 11. Sprinkle with chopped scallions and sesame seeds. 12. Place on a baking tray and bake in a preheated oven at 180°C for about 15 minutes. 13. Remove the bread from the oven and cover it with a piece of paper to prevent it from drying out. 14. Wait until the bread is warm, turn it over, make several shallow cuts on the bottom, and spread with moist and creamy Kewpie mayonnaise. Let it stand for 2 minutes. 15. Sprinkle with pork floss.16. Carefully roll the bread from the outside inward, and fix it for about 10 minutes.
17. After the bread roll has set, cut it into pieces. Spread Kewpie mayonnaise on the cut sides, then coat with pork floss before serving.
