Today's shallot bread is very simple. I usually look like it's very complicated. In fact, it's not so. The point is how you roll it.
Practice:
1. Divide the fermented sweet dough into 60g / piece, round and relax for 20 minutes.
2. Roll the dough open on the surface, cut a knife edge, and roll it into a cylindrical dough.
3. Put it into the paper holder, ferment for 50 minutes at 30 ℃, 75% humidity.
4. Ferment well and brush the surface with egg liquid. Sprinkle with grated cheese and chopped onions.
5. Sprinkle with fresh onion, squeeze in salad dressing, sprinkle with white sesame. Heat the oven at 200 ℃ and 180 ℃ for 13 minutes.