1. Get all the materials used
2. Put all the ingredients except butter and fillings into the bread bucket to knead the dough and run 2 kneading programs to the expansion stage. During the kneading process, add the butter to the dough three times.
3. The kneaded dough undergoes basic fermentation until it is twice as large.
4. Fry the onion filling during the fermentation dough, put a little butter in the pan and fry the diced onion until it is transparent, then let it out and let it cool for later use
5. A collection of materials used for filling
6. Divide the fermented dough into 6 evenly, round, cover with plastic wrap and relax for 15 minutes
7. Roll the loose dough into an oval, add sliced ham and diced onion. I like sliced ham so I put two slices in each
8. Roll up from one side, pinch tightly to close the mouth
9. The ends are also squeezed and then bend inward and squeeze the mouth tightly.
10. Place it with the mouth facing down and cut longitudinally from the middle, but be careful not to cut off the bottom surface~
11. After all the shaping is done, put it in a non-electric oven for final fermentation. The room temperature is too low and it is not conducive to the fermentation. I put a plate of hot water in the oven~ so that the temperature and humidity are guaranteed~
12. Spread a layer of egg liquid on the surface of the fermented bread, sprinkle with cheese, and put it in the middle layer of the oven preheated to 180 degrees and fire it up and down for about 20 minutes. Transfer to the cooling rack immediately after baking. The cooling is palm-warmed and sealed and stored in a bag. It is best to finish eating within 2 days~
