Mastering the five point bread roll to ensure no cracking - the most perfect breakfast for children - scallion and meat floss bread roll

1.1. All bread ingredients, except for butter, are mixed together and kneaded into a smooth dough. Then, butter is added and kneaded until it reaches the expansion stage for the first fermentation. Take out the fermented dough and let it vent. Cover it with plastic wrap and let it relax for 15 minutes.

2.2 Roll it into a rectangular shape similar to the baking tray and place it in the baking tray for secondary fermentation until it doubles in size.

3.3. Gently poke small holes in the fermented dough with a fork, brush with egg mixture, and chop the scallions into small pieces.

4.4 Sprinkle chopped scallions and white sesame seeds, preheat the oven to 210 degrees Celsius and bake for 10 minutes. Remove and let cool, then cut around while still warm. (When baking, make sure to cover the middle with aluminum foil)

5.5. Flip over and apply salad dressing, then spread a layer of meat floss.

6.6. Make several cuts near the rolled end of the bread, but do not cut it off. It is best to spread it on oiled paper to make it easy to roll up. (For filming, I didn't use oil paper)

7.7. Wrap the rolled bread roll tightly with cling film and fix it for 1 hour to shape. Then cut off the edges and divide it evenly into three sections.

8.8. Spread salad dressing on both ends of the cut bread roll, then cover with shredded meat.