1. Potatoes are processed, steamed and crushed into a puree, let cool for later use
2. After oil method put all the materials in the mixer
3. Mix and knead the dough and add unsalted butter
4. Continue to knead until it shows better ductility
5. Ferment the kneaded dough in a warm place to 2 to 2.5 times its size
6. Take out the exhaust gas, divide it into even six equal rounds, cover with plastic wrap and relax for a quarter of an hour
7. Roll the dough into an oval shape with a rolling pin one by one, put a piece of ham, and roll it up gently
8. After rolling up, you must squeeze tightly at the closing
9. Put the rolled dough face up in the baking tray, cut a knife from the middle of the dough with scissors, and then cut the upper and lower parts twice.
10. Grab a portion of the dough with both hands and turn it outwards to the left and right, showing an inwardly upward shape
11. Ferment again, and finally lightly brush a layer of egg liquid on the surface of the dough, and evenly squeeze an appropriate amount of tomato paste
12. Finally, put it into the preheated 180 degree oven, and fire up and down. About 20 minutes
