1. The bread machine kneads the noodles, once the serving is finished, divide into 6 portions, knead the dough, and leave it in the middle for about 15 minutes.
2. Cut the bacon into thin strips, dice the ham, squeeze a small amount of mayonnaise, and put some chopped green onion to make the stuffing
3. Take a dough, roll it out into a circle, wrap it in the filling, and seal it down
4. Roll the stuffed dough into an oval shape. When rolling, use a knife on both ends to let out the air in the middle, otherwise it will be easy to rot
5. Remember to sprinkle some dry powder, and then fold it in half, cutting each for 5 knives, being careful not to cut off. Sprinkle dry powder to prevent sticking
6. After cutting it, open it and fold the short side in half, stretch it a bit longer, and twist it twice
7. Then tie a knot and put it in a paper tray for secondary fermentation
8. After fermentation, brush with egg yolk liquid, sprinkle mozzarella cheese, squeeze mayonnaise, sprinkle chopped green onion
9. ACA oven, middle level, 180 degrees, about 17 minutes,
10. This is an experimental lemongrass ham bread, the taste is very peculiar :)
