• Ingredients: bread rolls with green onion and meat floss
High-protein flour 500 grams, 0:26,
Yeast 5 grams, 0:26,
Powdered milk 30 grams, 0:29,
White granular sugar 80 grams, 0:40,
Milk 260 grams(cold) 0:43,
Egg one of about 60 grams, 0:46,
Butter 40 grams, 1:04,
Salt 2 grams, 1:07,
The baking tray used is 45 cm long and 30 cm wide, any tray of the similar size will work. 2:42,
Green onion pieces and diced ham, 3:43,
One egg to brush on the bread, 3:58,
Salad sauce 4:53,
• Proof the dough for two times, each time let it rise till its size increases by only 50%. If it gets too big, the bread might crack when we roll it up. Before the second time of rising, spray some water on it and keep a basin of hot water in it to make a moist space for the proofing. After finish baking, cover it with a piece of wet cloth when it’s still hot. Don’t wait till the bread gets cold, roll it up when it is still warm.
• Baking temperature for an 80-liter oven: preheat the oven to 220 degrees for top heat and 200 degrees for bottom heat. Keep it on the middle rack of oven and bake efor 10-12 mins. A smaller oven usually provide more heat, for every 10-liter reduction in oven capacity, please reduce the top heat by 5 degrees and the bottom heat stays the same.
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
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