2, 85g of fresh milk and 15g of high flour mix well, turn on the low heat, while cooking and stirring, until the formation of paste. Let cool, cover with plastic wrap and refrigerate for half an hour.
3, 85g of fresh milk, 185g of high flour, 80g of medium gluten flour, 4g of dry yeast, 3g of salt, 25g of granulated sugar, 20g of milk powder, 52g of whole egg, 85g of milk and knead, then add softened butter and knead until extended stage. Cover with plastic wrap and ferment until 2.5 times larger.
4, take out the fermented dough, press with hands to exhaust, cover with plastic wrap and relax for 15 minutes, use a rolling pin to roll into a baking pan size rectangle, put it in a warm place for the second sub-fermentation, until the bread volume swells to 2 times the size. Fork some more small holes with a fork to prevent the dough from bulging while baking.
5: Brush with egg wash, sprinkle with chopped green onion and sesame seeds. Preheat oven to 170 degrees Celsius, place the baking sheet in the middle and bake for 15 minutes or until the top is golden brown.
6, the back of the pastry with a knife shallow cut a few cuts, spread the salad dressing, let it warm up a little bit and then roll the pastry to set a little bit, then remove the parchment paper.
7. Use a knife to cut the roll into sections, spread the ends with salad dressing, and then dip the ends evenly into the meat loaf.