1. Ingredients for the dough: high flour: 200g+ low flour 25g+ pure milk 105g+ white yarn sugar 15g+ edible salt 2g+ high-sugar-tolerant yeast powder 2.5g+ 1 egg.
2. First enter the milk + an egg in the bread machine.
3. Then pour in high-gluten flour + low-gluten flour.
4. Finally, put the white sugar and edible salt diagonally, dig a hole in the middle of the flour and pour the yeast in.
5. Turn on the bread machine and the dough key (40 minutes).
6. The reconciled dough is slightly rounded and fermented in a bread bucket to double its size.
7. Take out the spread dough.
8. Brush a little oil on the chopping board (to prevent adhesion) and press to exhaust.
9. After exhausting, divide into 6 equal parts, knead round, spray a little water on the surface, and relax for 10-15 minutes.
10. Take out a small dough and roll it into an oval shape, roll it up into an olive shape, and pinch the bottom tightly (make other small doughs in turn).
11. Put the small dough evenly on the baking tray, and finally ferment for 1 hour (pay attention to moisturizing the dough during the fermentation process, and spray a little water every time). The exact time of fermentation depends on the weather of the day. I used it for 1 hour. During this process, water was sprayed three times.
12. Filling materials: 25g chopped green onion + 25g ham + 30g whole egg liquid (there is a little whole egg liquid left for the final spread of bread) + 20g butter (note that the butter must be softened in advance) + 1.5g salt. Mix all these materials together and stir well.
13. The fermented dough is first coated with a layer of egg liquid left over from the filling.
14. Make a knife in the middle part (note that the best knife is in place, if the knife is added, the dough will not be so beautiful, but it will not affect the taste).
15. Put the mixed filling on the cut.
16. After preheating the oven with the upper heat of 150°C and the lower heat of 160°C, place the baking pan in the middle of the oven, adjust the oven temperature to 140°C for upper heat and 150°C for 20 minutes, and then take it out (note the specific temperature of the oven (Look at the temper of my own oven, the temperature of my oven is too high) Note that if the bread is already beautiful in color, you can cover it with tin foil.
Tips:1. Don't try to mix the fillings in advance, so that the salt will force out the water from the chopped green onions, so that the fillings will still taste very fragrant, but they will be watery.
2. The oven temperature is for reference only.
3. If the color of the bread is satisfied during the baking process, please cover it with tin foil.
4 Regarding the butter in the filling, you can also directly use salted butter, so the edible salt in the filling is not added.
