Sushi rolls

Overview

Wrap the bread with fillings first and then bake it to avoid the problem of cracking. It is simple, delicious and beautiful

First mix the ingredients in the liquid evenly and let it sit at room temperature until bubbles form on the surface, then put it in the refrigerator for 16 hours
Take out the refrigerated liquid and mix it with the ingredients in the dough except butter. Knead until the film is formed, then add butter and knead until the expansion or complete stage (I like to knead to the complete stage, the expansion stage is also OK) and ferment at room temperature until it doubles in size
Take out the fermented dough, deflate it, divide it into 250 grams of dough, roll it into a round shape and let it rest for about 10 minutes, then roll it into a square shape slightly larger than the seaweed
Spread a layer of salad dressing on the rolled out dough
Put a piece of seaweed, spread a little salad dressing and finally sprinkle with a layer of pork floss
Roll up the seam and place it with the seam facing down
Place on a baking sheet and put in the oven to ferment
Take out the fermented dough and brush it with egg wash (I sprinkled one of them with crispy chips)
Put it into a preheated 180 degree oven for 15-20 minutes (the time can be reduced or increased according to the difference in personal oven temperature
Cool and cut into pieces
Not bad. This method avoids the cracking that occurs when rolling after baking