1. The cheese is rolled into sticks, which is convenient for kneading and dissolving.
2. Put the high-gluten flour into the cook machine, add salt and fine sugar.
3. Heat the water to 37 degrees, put it in the baking powder and incubate it, then pour it into the cook machine.
4. Start the cook machine to knead the dough for two minutes and then add the eggs.
5. Give it a stir and add two-thirds of the cheese.
6. The cook machine knead for 20 minutes, and the cook machine takes a break every 10 minutes in hot weather.
7. Add butter.
8. Continue to knead the dough for 20 minutes.
9. Check the hardness of the dough.
10. The dough can be out of the glove film.
11. After finishing the spheronization, put it into the barrel of the chef's machine and ferment naturally. The weather temperature is about 30 degrees, and it will ferment for 60 minutes.
12. Take it out after the fermentation is complete and poke it with your finger to not rebound.
13. Take out the exhaust.
14. Divided into nine doses.
15. After rounding, cover with plastic wrap and let stand for 20 minutes.
16. Cut the ham sausage into small pieces.
17. Divide into nine pieces.
18. Roll the medicine into a round cake, put in the ham, and add some salad dressing.
19. Wrap it up and tighten the opening.
20. Put in the gold plate one by one.
21. Put it into the oven for two fermentations, and put hot water at the bottom for 60 minutes.
22. Cut the cross with scissors and put the cheese.
23. Preheat the oven to 190 degrees and bake for 20 minutes.
24. Colored satisfaction stamped tin foil.
25. The delicious ham and cheese wrap is complete.
