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3 grams of instant yeast (1 tsp) - I only use 2 grams because of the long proofing.
55 gr eggs (roughly 1 egg)
250 gr high protein flour
30 g medium protein flour
10 gr milk powder (I use whip cream powder)
50 gr sugar
1/2 tsp salt
40 gr butter/margarine
Filling and Topping
Mayonnaise + sweetened condensed milk
Beef shredded enough
Chili, spring onions cut into 2
white sesame
How to make
1. Mix UHT milk and yeast, mix well. Add eggs, sugar and mix well.
2. Enter the flour, milk powder, and salt mix well. Let stand 15 minutes, cover with cling wrap. Add butter, mix well.
3. Pour the dough on the work table, knead until it becomes elastic (I use my hands for 30 minutes).
4. Cover with cling wrap, refrigerate overnight, or at room temperature for 1 hour.
5. Take the dough from the refrigerator, let it sit at room temperature for 30 minutes, then deflate it. Pour the dough on the work table, knead briefly, let stand 10 minutes so that the dough relaxes.
6. Take 320 gr of dough, roll it thinly to the size of a baking sheet, store in a baking dish that has been smeared with margarine. Let stand until doubled.
7. Brush with whole milk, line with mayonnaise, sprinkle with chili, green onions, sesame.
8. Oven at 175 heat up and down (I keep it on the middle rack) for about 10 minutes, turn off the bottom heat and continue the top heat for about 5 minutes or until brown (don't let it dry out so it doesn't break when rolled).
9. Remove, cool. Grease mayonnaise mixed with sweetened thick, sprinkle with shredded. Roll up, slightly compacted. Cut the edges, cut into 6, brush the sides with mayonnaise and skim, sprinkle with shredded.
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