1. After oil method, knead the dough to fully expanded mode, and ferment at room temperature to 2~2.5 times larger
2. Dip dry powder with your fingers, poke the dough, the holes will not shrink, will not stay, it will be fermented
3. Take out the dough and ventilate, divide into six equal parts, cover with plastic wrap, and wake up at room temperature for 10 minutes
4. Prepare the ham while waking up the dough
5. Roll out the awake dough, the length is slightly longer than the ham sausage, wrap the ham sausage, and pinch the opening tightly
6. Close down
7. Cut the noodles and ham with a knife, don’t cut the bottom
8.
Twist left and right, put in a baking tray for secondary fermentation, ferment to 2 times the size
ps: In the second fermentation, you can choose oven fermentation, that is, turn the gear to "fermentation", put the baking tray in the oven, and put a bowl of boiling water in the oven to maintain the humidity of the dough
9.
After the bread is fermented, brush the egg liquid on the surface, put an appropriate amount of salad dressing on the machine, and sprinkle with chopped green onion, preheat the oven, 165℃, upper and lower fire, 20min, middle layer
ps: pay attention to the coloring of the bread, pay attention to the tin foil after the bread is colored
10.
Tips:1. The main ingredient is dough material;
2. The post-oil method is to mix materials other than butter, knead it to the expansion stage (that is, when the film can be pulled out), then add butter and knead it to the full expansion stage (that is, the legendary glove film);
3. The egg liquid for decoration is out of the amount of egg liquid in the dough;
4. The butter needs to be taken out in advance, softened at room temperature, and put into the dough after softening;
5. If you use a chef's machine to knead the noodles, you must put liquid first, then flour, and finally sugar, salt, and yeast. Note that yeast must not be in direct contact with salt. When visiting, place it diagonally!
