1. Prepare the main ingredients. The butter is softened at room temperature in advance to a state where it can be easily mashed with a spatula.
2. Put all the ingredients of the main dough (except the butter) into the kneading bucket of the bread machine in order of liquid first and flour.
3. Start the kneading program, about 10-15 minutes, the dough can form a dough to pull out the thick film.
4. Add the softened butter.
5. Continue to knead the dough for about 20 minutes until the dough is smooth and soft, a large transparent film can be easily pulled out, and the edges of the broken holes are smooth and non-jagged (completely expanded).
6. Take out the kneading bucket blade, reunite the dough, and start the fermentation process. (27 degrees is the best, it can be fermented at room temperature in summer)
7. Ferment to about twice as big and take it out (about 1-2 hours).
8. After pressing the fold and venting, it is divided into 6 equal parts and relaxed for about 20 minutes.
9. Add a little corn oil to the chopped green onion (amount off the list of ingredients) and mix well.
10. Peel the ham and set aside.
11. Roll the loose dough into a beef tongue shape (about 15 cm in length. If the dough is rolled out to shrink, it means that there is not enough time to relax, you can continue to relax for a while and then roll) to remove the bubbles on the edge.
12. Roll up into a strip.
13. Roll into a strip of about 40 cm. (If you feel that the rubbing is going to shrink or break, just cover it with plastic wrap and wait a few minutes before continuing to rub it)
14. Take a piece of ham and wrap the long strip of dough. Dip it with water and stuff it in to press it down.
15. Put it in a baking tray at a certain distance and leave it to ferment for about 40 minutes in a warm place.
16. Beat the eggs and stir evenly.
17. The surface of the fermented bread is brushed with a layer of egg liquid, sprinkled with chopped green onion and mozzarella cheese.
18. Squeeze the salad dressing
19. Preheat the oven up and down at 170 degrees. Continue to bake at 170 degrees for about 25 minutes.
20. The fragrant bread is out, let's eat it!
Tips:1. The relaxation time of the dough must be sufficient. The dough that is not loose is easy to shrink when it is rolled out, and it will crack when it is baked.
2. Corn oil is added to the chopped green onion to prevent it from being burnt during baking.
3. The time and temperature of the oven are a reference, and you should adjust them appropriately according to your own oven temperament.
4. Manually knead the dough to form a thick film by rubbing clothes first, then pack in softened butter, and continue to knead and beat until the film comes out.
