1. Pour the ingredients into the bread machine, start the "kneading" program, and knead the dough.
2. It is best to knead the dough to the stage where the film is pulled out.
3. Fermented directly in the bread machine for 1 hour, the dough will ferment to 2.5 times its size.
4. Take out the dough and knead it by hand to expel the air. Divide into 5 portions, knead round, cover with plastic wrap, and ferment for 15 minutes.
5. Take a fermented dough and knead it into a strip.
6. Wrap the long noodles round the ham sausage.
7. All are shaped, put in the middle of the oven and continue to ferment for 45 minutes. A bowl of hot water can be placed on the bottom of the oven.
8. The surface of the fermented dough is brushed with a layer of whole egg liquid, and then some black sesame seeds are sprinkled, and placed in the middle of the oven at 180 degrees, about 15 minutes, and the surface is golden yellow.
Tips:1. When kneading the dough, do not add water at once, but add water in batches. Because the water absorption of flour is different, it is recommended to leave 10 grams of water, depending on whether it needs to be added!
2. The oven should be preheated before baking. The time and temperature of the oven can only be used for reference. It is best to observe by the oven a few minutes before the oven is out, so as not to bake!
