1. 1. Prepare materials
2. 2. Put all the ingredients for the dough (except butter) into the bread machine, and start the first kneading program
3. 3. Put the butter in halfway and continue to knead until the second kneading program ends
4. 4. The dough is rounded and basic fermentation is carried out in a warm place
5. 5. The dough is fermented to twice its size, that is, it is dipped in a little flour and inserted without shrinking or collapsing
6. The dough is taken out and aired, and evenly divided into 8 equal parts. Knead round, cover with plastic wrap and proof for 15 minutes
7. Take a dough and roll it out
8. 8. Turn it over and roll it up from top to bottom
9. 9. Pinch the joint tightly and rub it down evenly
10. 10. Operate in sequence and place the dough in the mold. Put it in the oven for secondary fermentation
11. At the same time, prepare corn ham salad ingredients
12. 12. Put all the ingredients in a bowl, mix well, and set aside
13. 13. The dough is fermented until it is nine minutes full
14. 14. Spread the egg liquid and use a razor blade to make a knife in the middle
15. 15. Spread the corn salad filling in the middle of the bread
16. 16. Preheat the oven. Bake the middle layer at 170°C for 20 minutes.
