1. Mix high powder, sugar, salt, dry yeast, egg (a small part of the egg liquid can be left on the surface) and water, and knead until the expansion stage. Then add melted butter and knead until fully expanded.
2. Place in a large bowl, cover with plastic wrap, and ferment to 2.5 times its size.
3. Empty the gas in the dough, weigh it, and divide it into 7 equal parts.
4. Go round to wake up for 15 minutes.
5. Roll each dough into an oval shape.
6. Put them in a baking tray lined with tin foil in turn.
7. Brush the surface with egg wash.
8. Chop the ham and sprinkle on the surface.
9. Then sprinkle with chopped mozzarella.
10. The salad is packed in a piping bag, with a small cut in the front, and the agent is placed on the bread embryo. The final fermentation is 30 minutes.
11. Put it in a preheated oven, and bake at 170° in the middle layer for about 18 minutes.
12. The temperature of each oven is different, so remember to keep an eye on it when it is almost good.
13. After the bread cools, put it in a fresh-keeping bag and save it.
14. Look at the internal organization, it's very soft.
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