1. Put the dough materials except the butter into the bread bucket together, and start the dough mixing program for 25 minutes
2. After kneading into a smooth dough, add softened butter, and then start kneading for 20 minutes
3. When the dough is kneaded to the expansion stage, a large piece of film can be pulled out
4. Take it out and put it in a container, cover with plastic wrap, and ferment at room temperature to 2 times its size
5. If the dough fingers are inserted into the holes, the fermentation is successful
6. Knead the dough gently to exhaust, divide into 8 equal parts, cover with plastic wrap and relax for 15 minutes
7. Take a loose dough and roll it into a pie shape, put in the diced ham, and then add shredded mozzarella cheese, and close the whole round
8. Make the remaining dough one by one, and put it into a baking tray lined with greased paper (note the distance between the placements to avoid adhesion after fermentation) with the mouth down and put it in a double-boiler to 2 times the size
9. Brush the surface of the second-made dough with egg wash, put it into the middle layer of the preheated oven, and bake at 165 degrees for 25 minutes.
Tips:Different brands of flour have different water absorption properties. It is recommended to reserve 10 to 15 grams of liquid when mixing the dough. Add or reduce it depending on the actual dry and wet conditions of the dough.
The oven temperature and time are for reference only, depending on the oven temperament setting
