1. Stir the dough until it is smooth and elastic. Add butter, stir until the smooth mask is pulled off, and leave for 40 minutes at room temperature
2. Divide the dough into 30 grams each, round and relax for 20 minutes
3. Knead the dough to a long strip
4. Split the ham in half and wrap it around the surface of the dough
5. Dip with sweet pepper powder
6. Put it in a baking tray and ferment at room temperature for about 60 minutes
7. Put an appropriate amount of shredded cheese on the surface
8. COUSS CO-4502 oven, the temperature is 220 ℃, the lower fire 200 ℃ preheated and put it in. Bake for about 10 minutes
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