1. Milk, eggs, sugar, and yeast are stirred into a smooth dough, added with lard, and beaten to a fully expanded stage of pulling out the glove membrane.
2. The dough is arranged into a smooth surface and placed in a fermentation bowl for basic fermentation.
3. I covered the fermentation bowl with plastic wrap, and the dough was fermented and put it directly on the plastic wrap. The plastic wrap was removed, and the inside of the dough was organized into a network of honeycombs.
4. Scrape out the dough with a scraper, and lightly pat to exhaust.
5. Divide into five equal parts, cover with plastic wrap and let stand for 10 minutes.
6. Take out a dough and roll it into an oval shape, brush the salad dressing with an oil brush, spread the shredded pork, put in the ham sausage, and roll it into an oval shape.
7. Put the bread dough in two baking trays, put a large bowl of boiling water at the bottom of the oven, and carry out the second fermentation.
8. The bread embryo is twice as large as it is fermented, and the surface is brushed with egg liquid.
9. Sprinkle chopped green onion and ham sausage on the surface, squeeze the salad dressing, and preheat the oven at 180°C.
10. The bread dough is put into the oven at 180°C and baked for 20 minutes.
11. The fragrant bread is delicious.
