1. Prepare all materials
2. Pour all the bread ingredients into the bread bucket, start the dough mode, about one and a half hours
3. After the program ends, continue to leave the dough in the bread bucket for the first fermentation
4. Wait until the dough is doubled
5. Take out the exhaust and let it stand for 10 minutes
6. Divide equally into 8 small doughs, round and let stand for 15 minutes
7. Take a small dough and roll it out into an oval shape
8. Roll in the ham sausage (or pork floss), seal it down and place it
9. After all the dough is rolled, put it into the baking tray, and then put it in the oven for secondary fermentation (I put a bowl of hot water in the oven, in order to make it better)
10. After the fermentation is over, take it out, brush the egg mixture, squeeze the salad dressing, sprinkle with cheese, and finally sprinkle with chopped green onions.
11. Preheat the oven to 180 degrees, 15 minutes to 20 minutes (pay attention to the surface color, cover the tin foil when appropriate)
