1. Pour the pre-measured milk and egg mixture into the bread bucket

2. Then pour in the sugar and salt (the sugar and salt can be fully in contact with the liquid to make it easier for them to dissolve)

3. Lastly, pour in the high gluten flour and the yeast (the yeast has to be put in at the end, and should not come into contact with the salt, as the salt will kill the yeast)

4. 4. Select the mixing button and add the butter cut into small pieces when the liquid and flour have formed a dough with a certain degree of gluten (about 15 minutes)

5. Continue selecting the mixing button and mix the dough until it can be pulled out into a thin and tough film after about 12 minutes (take a small piece of dough and check the film to determine whether the mixing of the dough is in place)

6. (Dip your finger in a little flour and insert it into the center of the dough until the hole doesn't shrink)

7. After the dough has finished deflating, roll it out with a rolling pin into a rectangular shape about 0.2 cm thick

8. Place the rolled-out dough on a baking sheet, and use a fork to make small holes in the dough.

9. Place the baking sheet in the oven (with two bowls of boiling water in the bottom of the oven) and let rise for about 40 minutes

10. Dip a brush into the egg wash and brush evenly over the top of the final rise, then sprinkle with green onion and sesame seeds

11. Bake in the middle of the preheated oven at 180 degrees Celsius for 10 to 12 minutes

12. Remove the bread from the oven, spray with water and cover with plastic wrap

13. When the bread is cool enough to handle, use a bread knife to make two cuts at one end of the bread (don't cut it off)

14. Place the bread on a greaseproof paper, spread the bread with the right amount of salsa, and sprinkle it with a little bit of meat floss

15. Roll the bread up gently with your hands, and wrap the bread around the tape

16.