1. Mix all the liquid materials evenly and put them in the refrigerator for more than 16 hours
2. Pour the wet material of the main dough and the fermented liquid into the bucket of the bread machine
3. Put the ingredients except butter and ham in the bucket of the bread machine in the order of liquid first, flour, and finally yeast. Press the kneading stall to start work, put the butter in after the kneading is finished, and press the kneading stall again to work
4. Leave the kneaded dough in the bread bucket for the first fermentation. Fermented to 2 times-2.5 times the original size (Poke a hole with your fingers soaked in dry powder, the small hole does not immediately retract)
5. After the dough is taken out and vented, the dough is divided into 6 doughs. After rounding, cover with plastic wrap and relax for 15 minutes. After relaxing, divide 6 dough into 12 small dough (because it is too big, forgot to take pictures)
6. Roll the loose dough into an oval shape
7. Put the ham on the dough
8. Roll up slowly from top to bottom
9. Prepare all the bread embryos one by one, place them on the baking tray, and then put them in the oven for final fermentation. After about 50 minutes, the dough will become twice as large.
10. After the second serving is complete, brush with the whole egg mixture, squeeze the salad dressing, put it in the oven, and bake at 180 degrees for 15 minutes.
11. Bake until the surface is golden brown. The time depends on your own oven
Tips:When the bread embryo is put into the oven for second fermentation, put a bowl of hot water in the middle of the heating tube at the bottom of the oven, and place the baking tray on the lower layer, so that it can also be fermented.
