How to make meat floss rolls

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  1.Mix all ingredients except butter into a ball

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  2.Knead the dough until it becomes stringy, add butter and knead it into a glove film

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  3. After the film is out, cover it with plastic wrap and ferment until it doubles in size.Dip your hands in dry powder and poke holes without shrinking

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  4. After the dough is fermented, take out the air, use a rolling pin to roll it into a pancake the size of a baking pan, put it in the oven for secondary fermentation, and put it in the oven Put a plate of water to increase the humidity

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  5.Cut ham into small pieces and chop green onion

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  6. Add an appropriate amount of corn oil to eggs and beat them for finishing

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  7. After fermentation, brush with egg wash, sprinkle with ham cubes, chopped chives, sesame seeds, (you can also squeeze some salad dressing, I I forgot to squeeze.You can squeeze some on top if you like.After brushing with the egg wash, squeeze the salad dressing.You can put less chopped green onion.Mine was a bit too much.I thought about cutting it out, but it was a pity that I threw it away and put it all in.) Preheat the oven, raise the heat to 200 degrees, and bake at 180 degrees for 15 minutes

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  8. Baked Then take it out to cool, place it upside down on baking paper, tear off the bottom parchment paper, score the bread a few times with a knife, spread salad dressing on it, sprinkle with meat floss, and roll it up

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  9. Cut the meat floss roll into small pieces, apply salad dressing on both ends, and stick the meat floss on (I forgot to take a photo of this step)