How to make a fish floss toast roll with onion stuffing?

Add milk, eggs, sugar, salt and yeast.

Add the butter after it is fully expanded.

Knead it and put it in a sealed container for fermentation to double its size?

When the fermentation reaches this level for the first time, press it in by hand and don't retract it, and then you can proceed to the next step.

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2

Take out the fermented dough,

Squeeze out the bubbles. I usually pull them out by force.

It is not easy to break gluten.

Then knead the dough into a round shape, cover it with plastic wrap and ferment for 10 minute, so as to knead out bubbles and expand.

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three

I grow my own onions. I don't grow much, just a little. Make do with it.

Roll it flat with a rolling pin.

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four

Squeeze salad dressing, salad dressing in moderation, and don't edge it.

Spread with chopped green onion. My family doesn't have much chopped green onion. Please pay attention to drain the water after cutting the chopped green onion.

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five

Floss it. Oh, I put a lot. You can put more for yourself.

Roll it up and compact it.

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six

Roll like this, remember to tighten the cuffs on both sides, and this rib is facing down and pressing.

Cut it in the middle after pressing. Don't cut the top first, cut the bottom first.

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seven

The two sides are staggered, like braided hair. After winding, like this, the head can be cut. Put the sides head down and put them into the toast mold. If not, you can put it on a baking tray and brush a little oil under it, so it won't stick.

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eight

Put it in a toast mold and wait for the fermentation to become bigger.

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nine

Brush egg liquid after fermentation. You have to get bigger to get into the oven. I didn't make enough high-gluten flour today, only this big.

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10

After the oven is preheated, the temperature is 180℃, and the fire is turned on for 30 ~ 35 minutes. It only took me 25 minutes to use my oven. It depends on the oven at home.

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After baking, take it out to cool.