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1
Dough: 225g high-gluten flour, 18g fine sugar, 3g salt, 23g whole eggs, 120g milk, 7g fresh yeast, 23g unsalted butter. -
2
Put all the dough ingredients except butter, salt and yeast into a large bowl. -
3
Knead until there is no dry powder and place it in the refrigerator overnight. -
4
Take it out, add salt and butter, and knead evenly. -
5
Add yeast again and knead evenly. -
6
Put in the bread machine and start the mixing program for 30 minutes. -
7
The dough can stretch out a flexible film. -
8
Roll into a round shape, place in a large bowl and cover with plastic wrap for basic fermentation. -
9
Ferment until the volume of the dough becomes 2 to 2.5 times. -
10
Take out the dough, deflate it, divide it into 2 equal parts, roll it into a round shape, and let it rest for 15-20 minutes. -
11
Roll out the dough into a square shape. 
12
Stuffing: appropriate amount of bibimbap sauce, 36 pieces of salami-
13
Spread the bibimbap sauce evenly on the dough sheet, leaving about 1 cm at the bottom. -
14
Put on the salami. -
15
Roll up the dough and pinch the seams tightly. -
16
Cut the dough into 3 equal parts. -
17
Place the cut side up in a baking mold, cover with plastic wrap and ferment again. -
18
The volume has doubled to 1.5 to 2 times, fermentation is completed, and the surface is brushed with egg wash. -
19
Place in the preheated oven, middle rack, heat up and down to 180 degrees, and bake for 15-20 minutes. -
20
The surface is golden and comes out of the oven. -
21
Unmold immediately and place on a rack to cool.
Tips
1. The bibimbap sauce can be replaced with other sauces according to your own preferences, or it can be omitted.
2. The baking time and firepower need to be adjusted according to the actual situation.