1. Prepare the ingredients, dice bacon and ham and set aside, melt the butter and set aside
2. Mix flour, sugar, evaporated milk, milk, yeast, salt, oil, and beaten egg liquid (reserve a little when baking bread), knead it into a ball, put it in a basin, and moisten the gauze with warm water Cover the dough and ferment (first ferment)
3. When the dough rises to 2-2.5 times, uncover the gauze and knead the dough by exhausting air.
4. Divide into small groups
5. Preheat the oven at 150 degrees for 20 minutes. Oval bread--roll out the dough and spread the butter-wrapped fillings (bacon, cheese, ham). Braid bread--mix the bacon and ham, knead the dough together, and then roll it into an oval dough, leaving a little bit on the top , Cut two knives vertically, then distinguish the noodles like a braid, and close the noodles by pressing them together. Put the finished bread on the baking tray and ferment (secondary fermentation)
6. When the bread is twice as large, brush with egg liquid, put it in the middle of the oven, and heat up and down at 165 degrees for 20 minutes
