1. Put the ingredients except butter in the main ingredient into the bucket of the bread machine, and start the whipping program for 20 minutes
2. After the program ends, add softened butter and start the whipping program again for 20 minutes until the butter is absorbed
3. Check that the dough is kneaded to the expanded state and fermented to double its size in a warm and moist place
4. During fermentation, the potatoes are peeled and sliced into a steamer and steamed.
5. Ham diced
6. Potatoes are mashed while hot
7. Add minced ham, minced black pepper, salt, sugar and salad dressing and stir into filling
8. Take out the fermented dough and knead it evenly
9. Divide equally into 12 parts and round
10. Take a portion, press flat, and fill in the right amount of stuffing
11. Slowly close your mouth with a tiger's mouth
12. Put the interface down into the mold (you can put it directly into the baking tray if you don't have it), and ferment it twice in a warm and humid place to double the size
13. Use scissors to cut the cross on the surface
14. Stuff an appropriate amount of shredded mozzarella cheese in the cut
15. Brush egg liquid on the surface, preheat the oven at 180 degrees
16. Put it in the oven, middle layer, bake for 15-20 minutes
Tips:1. The time and temperature of the oven are for reference only, and should be adjusted according to the temper of the oven.
2. After the bread is baked, it can be sealed and stored when it is slightly warm, so that no moisture will be lost.
