Ham Wreath Bread
1.
Dissolve the yeast powder in warm milk, then mix with high-gluten flour, stir into a dough (just stir into a dough), leave it in a warm place to ferment for 1 hour, then put it in the refrigerator overnight
2.
Tear 200 grams of the refrigerated old dough dough into small pieces, put the ingredients of the main dough except butter into a vertical mixer, after all the ingredients are mixed into a smooth dough, add butter, cycle the dough process twice, and knead to the expansion stage
3.
Then put the dough in a warm place and leave it to ferment for 1 hour until the bread is twice as large. Dip the flour with your fingers and press a little bit so that it does not rebound and the dough on the side does not shrink. Reduce body weight and reduce gas. Divide evenly into 11 portions (approximately 55 grams each), and ferment for 10 minutes between rounds
4.
Flatten the dough and roll it into a rectangle slightly
5.
Put the ham sausage on, wrap it and knead it well; then roll it several times to make the dough covered with the ham sausage evenly distributed
6.
Evenly cut into 6 pieces, then break apart like a fan
7.
The last petal breaks open and sits on the junction of the first and second petals
8.
Then apply a layer of egg liquid and sprinkle a layer of chopped green onion to put it in the oven
