Knead the dough to the extended stage according to the general bread making method. According to the general bread making method, knead the bread ingredients into a dough, knead it until it can pull out a film at the extension stage, and then let it basically ferment for 1 hour at about 28 degrees Celsius (to 2.5 times the size of the dough), press out the gas from the fermented dough with your hands, knead it round, and let it ferment for 15 minutes in the middle. If you are kneading by hand, click here for a step-by-step diagram of how to knead by hand. If you want to use a whisk to assist with the kneading, see the second half of this article.

2

After the dough has risen in the center, use a rolling pin to roll it out into a square sheet as large as possible to fit the baking sheet.

3

Place the rolled out sheet into a greased baking sheet.

4

If there is any excess of the sheet of dough, cut off the excess with a knife so that it fits perfectly with the baking sheet.

5

After the dough sheet has been laid out, it will undergo a final fermentation. The temperature for final fermentation is 38 degrees Celsius and the humidity is 85%. For home baking, put the baking sheet in the oven, put a pan of hot water in the oven and close the oven door. The dough should rise for 40 minutes to 1 hour, until it doubles in size.

6

After fermentation, remove the baking sheet from the oven, preheat the oven to 180 degrees Celsius (remove the water from the oven as well haha), brush the fermented dough with the whole egg wash, sprinkle with the white sesame seeds, put it into the preheated oven and bake for about 12 minutes until the top of the bread is golden brown.

7

Bake the bread and invert it onto another piece of clean, greased paper. Remove the baking sheet and peel off the greaseproof paper from the bottom. Wait for the bread to cool.

8

When the bread has cooled to about the same temperature as the palm of your hand, it's time for the next step. Cut away all four sides of the bread to make a regular square (it's okay to leave the bread uncut if it's neat on its own).

9

Spread the bottom side of the bread (the side not brushed with egg wash and sprinkled with sesame seeds) with salsa and sprinkle with meat loaf.

10

Make a few slashes with a knife on the side that is ready to start rolling up, but don't cut through. This will make it easier to roll up later.

11

Roll the bread tightly. Refer to Meat Loaf Cake Rolls for the rolling method.

12

Wrap the rolled bread with greaseproof paper and let it rest for half an hour to make the roll set.

13

After the rolls are set, remove the greaseproof paper and cut the rolls into three sections. Spread the ends of each section with salsa and stick it all over with meat loaf and you're done haha.

END

Note

To make this bread rolls baking pan, I used the standard baking pan of Changdi CK25B oven, the length and width is about 285*255mm, if your baking pan size is different from this one, you can calculate the size of your own baking pan and adjust the ingredients proportionally. Don't use too small a baking dish for this, or the sides will be too short to roll up easily.

Sprinkle the top of the bread with white sesame seeds, or black sesame seeds, if you prefer. If you like green onion flavor, you can also sprinkle some chopped green onion on the top of the bread to give it a green onion flavor.

Do not refrigerate the meat loaf rolls, otherwise the bread will become hard. The salad dressing is easy to deteriorate, it is best to consume it within one day.