1. Put various materials in the bread bucket and start the kneading program for 20 minutes to make the dough enter the expansion stage. (I like the fermentation in the refrigerator), cover with plastic wrap and put it in the refrigerator for 24 hours.
2. Take out the dough that is not fully fermented and return to the temperature for 1 hour.
3. Use a scraper to remove the dough from the bread machine, lightly pars the air.
4. Divide into 5 doughs.
5. After rounding, cover with tea napkin and let stand for 15 minutes.
6. Take out the dough and roll it into an oval shape. Spread a slice of French ham on the upper end, press a groove on the lower end to insert the half-cooked egg, and brush it with egg white liquid.
7. Put two large bowls of boiling water in the bottom of the oven and then put it into a two-layer baking pan, the temperature is 30℃-40℃, the humidity is 70℃-75℃, and the second fermentation is carried out.
8. After an hour of fermentation, top with salad dressing, and preheat the oven at 180°C for 10 minutes.
9. Bake out for 20 minutes.
10. Finished picture.
