1. First make bread, mix all the ingredients except butter into the bread machine, sift the flour and knead it into a smooth dough
2. Add butter softened at room temperature and continue to knead out the glove film
3. Then put it into the container and cover it with plastic wrap and leave it to ferment at room temperature to double its size, about an hour, and poke a hole in the dough with a finger on the powder. If you find that the hole is rebounding quickly, it means that the dough has not been fermented. In this case, you can put it in a sunny place to speed up its fermentation.
4. The fermented dough removes the gas and rests for 15 minutes to relax the dough
5. Divide equally into 50 grams each of the small doses and round them
6. Put in the oven for secondary fermentation, 40 degrees, 40 minutes, put a bowl of warm water at the bottom of the oven
7. Then put it in the oven and bake for about 20 minutes. Heat up and down at 180 degrees. After the toasted bread is cool, cut the lid open, and then take out the inside. Do not dig too much to avoid breaking the bottom (as shown in the picture)
8. Mix the shredded cheese with diced ham and chopped green onion
9. Knock an egg into the bread
10. Spread with shredded cheese
11. Then wrap the whole bread with tin foil
12. Then put it in the oven, fire up and down 180 degrees, bake for about 25 minutes.
13. That's it!
