1. Knead the main ingredients of the dough until the film is formed, and ferment to 2.5 times its size. The fermented dough is vented and divided into four parts, rounded and relaxed for 15 minutes.
2. Roll the dough into an oval shape.
3. Turn it over and thin the bottom edge.
4. Roll up from top to bottom.
5. Roll into a long strip, wrap around the ham, and squeeze it tightly.
6. Do the remaining 3 in turn.
7. Finally fermented to 2 times the size.
8. Brush the whole egg mixture, squeeze the salad dressing and tomato sauce, sprinkle with chopped green onion, and bake in the oven.
