1. Prepare materials
2. Put all the ingredients except butter into the mixing tank and mix
3. Add softened butter after the dough is basically smooth
4. Beat until the dough is smooth, and make the first fermentation at room temperature to double its size
5. Divide the dough into 4 pieces of 40 g, round and let stand for 10 minutes
6. Cut the ham sausage into two
7. Cut the ham but not cut it, and use a toothpick to make it into a semicircle
8. Roll the dough into an oval slice
9. Wrap the ham sausage fixed with toothpicks
10. Put them in the Kuxinyi popsicle mold of Le Cordon Bleu at 40 degrees and 40 minutes for the second proofing
11. This is a good state of secondary fermentation
12. The oven can be colored up and down at 190 degrees, about 15 minutes
13. Take out after cooling slightly
14. Look at this perfect internal organization, the child ate two more after dinner
Tips:Leftover dough to make other bread
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