1. Put all the dry ingredients in the bread bucket, cover the yeast powder with flour, add water at the end, start the dough program, and carry out a fermentation
2. The dough will grow to two or three times the size, poke a hole without collapsing or shrinking
3. Divide into 6 equal parts, round up, and relax for 15 minutes
4. Trim the ham sausage to the right size
5. Take a piece of dough, flatten it to exhaust, and knead it into a strip
6. Roll the long noodles on top of the ham and press both ends tightly
7. Make them one by one, and put them in a warm and humid place for secondary fermentation
8. Send to twice the size, and brush the surface with whole egg liquid. After the oven is preheated, the middle layer is 180 degrees, and the heat is up and down, and bake for about 20 minutes
Tips:1. If you add eggs to the noodles, reduce the amount of water in the amount.
2. The oven temperature and baking time are for reference only.
