1. Knead the dough material in the oil method until the film is formed, and the basic fermentation will be 2-2.5 times larger.
2. The fermented dough is taken out and vented, divided into 6 parts, rounded and relaxed for 15 minutes.
3. Roll the dough into a circle slightly larger than the sliced ham, turn it over, and put in a slice of ham.
4. Roll up from top to bottom, pinch the seams tightly.
5. Fold it in half.
6. Make a cut perpendicular to the hem.
7. Open from the incision.
8. Make the remaining 5 pieces of dough in turn and put them in the paper tray.
9. One hard-boiled egg is chopped.
10. Add shredded cheese slices, salad dressing and custard dressing and mix well.
11. After the final fermentation is complete, brush a layer of whole egg liquid on the surface, smear the fresh egg and cheese filling, put it into the middle of the preheated oven, and heat up and down at 180 degrees for 18 minutes. Remove and sprinkle an appropriate amount of chopped green onions.
Tips:How to make custard sauce: add one egg yolk with fine sugar (5g) and mix well, sift in cornstarch (8g) and mix well, pour the boiled milk (100g) little by little into the egg yolk paste, stir well Sieve and pour back into the milk pan, cook on low heat until thick and remove from heat.
