Place 250g all-purpose flour, 20g milk powder, 30g white sugar, 1 egg, and 5g yeast into a mixing bowl. Add 110g warm water.

Start the stand mixer or knead by hand, mixing on low speed until the dough comes together. The dough will be rough at this point, but it should stretch slightly.

Add 30g butter (cut into small pieces) and 2g salt. Mix at medium speed to incorporate the butter into the dough. The dough will become smoother as you mix.

Increase to high speed and knead for 7-8 minutes until the dough can stretch into a thin, tear-resistant membrane.

Shape the dough into a smooth ball and place it in a container. Cover with plastic wrap.

Let the dough rise in a warm place (30-35°C, humidity 70-80%) for 30 minutes until it expands.

After proofing, divide the dough into 10 small pieces and roll each piece into a smooth ball. Cover with plastic wrap and let them rest for 15 minutes.

Roll each ball into a long, even strip, adjusting the length to your baking tray size. Pinch one end to secure the dough and roll it up tightly from the other end, making sure to seal the edges well.

Place the rolled dough into a baking tray and cover. Repeat the rolling process for all the dough pieces.

Place the tray in the oven and activate the fermentation function (35-38°C, 80-90% humidity), or leave the tray in a warm, humid place to proof until the dough expands to 2-3 times its original size. You can check by pressing your finger lightly into the dough—if the indentation doesn't spring back, it's ready.

Brush the surface of the dough with egg wash. Squeeze tomato ketchup and salad dressing on top. Evenly sprinkle the chopped scallions.

Preheat the oven to 180-200°C (adjust according to your oven). Place the baking tray in the middle of the oven.

Bake for 15-20 minutes, keeping an eye on the bread's color. When the surface is golden brown, remove from the oven.