1. Bread ingredients are ready
2. Put milk, eggs, sugar into the bucket of the cook machine first, then pour flour and yeast
3. After the dough is formed, add softened butter and continue to knead the dough
4. When the dough can pull out a slightly transparent sheet, the kneading is over
5. Round the dough, put it in a bucket, cover with a lid and a damp cloth, and perform basic fermentation in a warm place
6. When the dough is 2.5 times its original size, poke a hole in the dough with your fingers, without collapsing or shrinking, and fermentation is successful
7. Take out the dough, ventilate and knead it, weigh it and divide it into 16 equal parts, knead the dough separately, cover with plastic wrap and relax for 10 minutes
8. When the dough is loose, the smoked ham can be cut into very thin and very thin slices. In order to be neat and uniform, the hard edges can be cut off with a mold, so that the soft ham slices can be better wrapped in the dough
9. Take a loose dough, roll it into a round piece, put a piece of ham on it, and then cut a radius with a scraper
10. Roll it up from one end, roll it into a cone and pinch it tightly; make a total of 14 such cones
11. There are two doughs left, first take one and roll it into a round slice, chop a slice of ham, and place it in the middle of the dough
12. Wrap it into small balls and do the same for the other one
13. 7 cone-shaped flowers and a ball are placed in a small baking dish, and then placed in the oven for secondary fermentation
14. When it is twice the original size, brush a layer of egg liquid on the surface, and sprinkle a few white sesame seeds on the flower core
15. Put it into the middle layer of the preheated oven, 180 degrees, 25 minutes, after the color is satisfied, a layer of tin foil can be added
16. After being out of the oven, let it cool slightly, demould it, let it cool on a drying rack and put it in a bag for storage
17. Looks pretty
18. One more piece
19. The appearance after demoulding
Tips:After basic fermentation, poke holes in the dough with your fingers. If it is retracted, it means that the fermentation is not sufficient, if it collapses, it means that the fermentation is over. If it is sticky, if it is not thin, you can change it into diced ham and roll it in; the time and temperature are adjusted according to your own oven.
