1. Except butter, in the order of liquid first, then solid, put salt, sugar diagonally, put yeast in the middle, add required materials into the bread bucket
2. Start kneading and continue setting for 20 minutes
3. At the end of 20 minutes, add softened butter and continue to set the dough for 20 minutes until the thinner film is pulled out.
4. Take out the dough from the bread bucket, round it and place the lid in the container, and ferment at room temperature twice as large. After the fermentation is over, insert your fingers into the dough and pull it out. The small hole does not retract to indicate successful fermentation
5. Put the dough on the kneading mat and knead gently to exhaust gas, cover with plastic wrap and relax for 10 to 15 minutes
6. Put the loosened dough into a 28X28 baking pan, and use a small rolling pin to roll it into a bake-size pancake, or roll it into a pancake and then put it in a baking pan.
7. Turn the oven to the fermentation position, put a bowl of hot water in the lower layer of the oven, put the noodles in the middle layer, and perform secondary fermentation
8. Take it out after fermentation, brush the dough with egg mixture, sprinkle with diced ham, chopped green onion, and black sesame seeds in a preheated oven. Bake at 180 degrees for 20 to 25 minutes.
9. Baked out and grilled online
10. Spread plastic wrap on the table top, put the back of the bread cake that has been dried to lukewarm on the plastic wrap, sprinkle with chicken floss, and squeeze with tomato sauce
11. Roll up with plastic wrap and shape
12. Cut the shaped rolls into sections, squeeze condensed milk on both ends of the rolls, and dip them with chicken floss.
13. Appreciation of finished products
