1, and the dough is stirred to the expansion stage.

2. Basic fermentation: about 40 minutes (temperature 28℃, humidity 75%)

3. Beat the basic fermented dough with your hands, exhaust it, and shape it slightly into an olive (or round). Cover with plastic wrap and relax 15 minutes. Take it out, flatten it by hand, exhaust it, put the dough on a baking tray (spread baking paper), and press it by hand or roll it into the size of a baking tray with a rolling pin.

4. Do the final fermentation for about 45 minutes (temperature 38℃, temperature 85%), brush the whole egg liquid, fork out rows of holes (the whole surface will deflate), and evenly sprinkle with chopped green onion and white sesame seeds.

5. After the oven is preheated, put it in the oven for baking, 180 and bake on fire 150 minutes.

6. Take out the baked bread, cut off the hard edges around it, coat the bottom with a thin layer of salad dressing, and draw a few lines evenly on one side for easy rolling. After the bread is shaped, remove the oily paper, cut it according to the required length, spread salad sauce on both ends, and stick the floss.