1. Put the liquid into the lower layer of the bread machine barrel
2. Put the flour on the liquid, add salt and sugar, leave the yeast and butter first, and knead for 15 minutes in the bread machine
3. Shred the dough, add yeast and knead for 5 minutes, add softened butter and continue kneading
4. Knead for about 40 minutes to appear glove film
5. Fermentation at room temperature about 28 degrees for 1 hour to 2 times the size
6. Exhaust the fermented dough into 6 portions, cover with plastic wrap and relax for 15 minutes
7. Take the dough and roll it into an oval shape
8. Roll up from the long side, pinch the mouth tightly
9. Rub into a long strip, connect the two ends to the pinch joint
10. Cut off a piece of ham according to the length of the noodle and put it in the gap between the noodles
11. Put it into a non-stick baking pan, ordinary baking pan needs greased paper
12. Put it in the oven to ferment at 36 degrees, and ferment at 38 degrees for half an hour in winter. Put a bowl of hot water below to increase humidity
13. After the second fermentation is complete, preheat the oven at 175 degrees for 10 minutes, brush the egg liquid on the surface of the bread embryo, put the salad dressing in a piping bag and squeeze it on the bread embryo, sprinkle the chives on the surface with a little salt
14. Put it in the middle of the oven and heat it up and down at 175 degrees for 20 minutes, cover the surface with tin foil, bake it, and let it cool
Tips:1. Use refrigerated ice water for summer water, then add yeast, and leave 10 grams of milk to adjust the humidity of the dough. 2. Add low-flour bread to make it softer, or use high-flour entirely. 3. Ordinary meal packs do not have to knead the glove film
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