Grease frying pan and stir-fry bacon bits till light brown. Add in some spring onion (Note: keep approximately 40g for garnishing) and stir-fry for another 2-3 minutes. Transfer to a bowl to cool.
Mix together Prima Superior Bread Flour, sugar, salt and milk powder in a mixing bowl.
Add yeast, water and eggs into the mixture. Using a dough hook, mix on low speed for a minute. Change to medium speed and mix for 3 minutes.
Add in shortening and continue mixing on low speed for 3 minutes. Change to medium speed and mix for 5 minutes.
Rest dough in a container and cover with a damp cloth for 35 – 40 minutes.
Roll or flatten dough using rolling pin to a rectangular shape, measuring approximate 35cm (L) X 20cm (W).
Spread fried spring onion and bacon bits on dough evenly.
Roll out filled dough like a scroll.
Cut 2 dough pieces at 2-3cm wide (approximate 60g each) and place both dough on an elongated disposal mold. Proof for an hour in a proofer or place at warm area for 90 minutes, covered with damp cloth.
Remove proofed dough from proofer or remove covered cloth, and allow dough surface to dry for 5 – 10 minutes. Egg-wash the surface and sprinkle spring onion as garnishes.
Bake at 220oC in oven with fan for 12 – 15 minutes.