1. Put all the ingredients except butter into the bread bucket, and start the dough mixing program
2. After the oil method to the expansion stage
3. Take it out and place it in a warm place, cover it with plastic wrap for the first fermentation
4. Fermented to 2 times larger
5. Take out the chopping board to exhaust, divide it into 5 minutes and knead it, cover it with plastic wrap, and let it rest for 15 minutes.
6. Take one of the dough and divide it into 3 smaller portions,
7. Long separately
8. , Pinch the top and braid it into a braid shape.
9. Or roll a dough into a beef tongue shape and cut into 3 portions without cutting off the top
10. Then weave it into a braid shape.
11. Pour into the baking tray and cover with plastic wrap for the second fermentation.
12. Perform the second fermentation, 2 times larger.
13. Cook the corn kernels for 3 minutes, drain the water, mix well with the diced ham and salad dressing.
14. Fermented bread, brush with egg mixture and then sprinkle with diced corn ham, and squeeze a strip of salad dressing on the surface
15. Put it in the preheated oven, 185 degrees, middle level, 20 minutes~
Tips:1. Do not pour the water in at once, set aside a little for adjustment.
2. The oven temperature is for reference only~
