1. Knead the high- and low-gluten flour, sugar, salt, egg liquid, yeast, and milk into a dough, add butter that is soft at room temperature and continue kneading until the butter is completely absorbed by the dough, and the dough expands. Leave it in a warm place for one fermentation, about 60 minutes. Divide the fermented dough into equal portions (as shown in the picture), leave it to ferment for 2 times for about 10 minutes, take one portion and roll it into slices and arrange them into strips.
2. Organize into strips.
3. Make a 4 cm incision on the surface longitudinally.
4. Leave in a warm place for final fermentation, about 40 minutes.
5. Preheat the oven 180°, and brush a layer of egg liquid on the surface of the fermented bread.
6. Put a little garlic seaweed butter and sliced ham in the middle section.
7. Put it in the upper middle of the oven and bake it at 180° for 15 minutes and the surface will be golden.
8. Finished appreciation...
9. Fill up the garlic butter ingredients and dosage chart.
10. Finished appreciation...
11. Finished appreciation...
12. You can also make two more egg yolk lotus paste buns.
13. Finished appreciation...
Tips:The amount of the above-mentioned materials is 40g of butter, of which 20g is used for bread dough and 20g is used for garlic butter filling. A total of 40g.
