Name: Chive Ham Bread Roll
Total time: 2 h
Yield: 1
Cuisine: Chinese
Ingredients: 200g Flour; 20g Caster sugar; 30g egg; 100g Plain Water; 3g salt; 2g yeast; 20g butter; 80g Shredded ham; 3 tablespoons Salad dressing; a little Green onion; a little green pepper

Chive Ham Bread Roll

1. Put the bread flour, sugar, eggs, water, salt and yeast into the bread machine, knead the dough for a procedure, then add the softened butter, and continue the kneading procedure until it can pull out a tough and unbreakable film.

2. Put the kneaded dough in a container, cover it with plastic wrap, and leave it in a warm place to ferment, about 50 to 60 minutes. Now the weather is relatively hot, so I leave it at room temperature to ferment for about 50 minutes.

3. The criterion for judging the end of fermentation is to dip your fingers into the flour and check that the dough does not immediately shrink or collapse.

4. The fermented dough is vented and divided into two, rounded, covered with plastic wrap, and let stand for about 15 minutes.

5. Cut the sausage into small cubes, the green onion into chopped green onions, and the green pepper into small cubes. (Actually, I used green peppers because I didn’t have enough chopped green onions. You can also use all chopped green onions)

6. Take a dough, roll out a rectangular slice, and spread the salad dressing, paying attention not to wipe the end.

7. Sprinkle with fillings

8. Roll up and pinch the ends tightly.

9. Divide into 6 equal parts with a dough cutter.

10. Do both doughs in the same way, with the cut side facing up, and place them in the mold. Place it in a warm and humid place for secondary fermentation, about 40 minutes.