1. Pour high-gluten flour, white sugar, table salt, milk powder, pure milk, yeast, and whole egg liquid into the bucket of the cook machine. Put the yeast in the bucket to avoid salt and sugar, so as not to affect the fermentation
2. After the dough can be pulled out of the thick film, add butter and continue to knead the dough until the glove film is formed.
3. Finish the dough smoothly, cover it with plastic wrap and ferment to 2 times to 2.5 times its size
4. Poke a small hole in the middle of the dough. If it does not retract, it means that the fermentation is complete.
5. Take out the dough without kneading the dough, just tap it to exhaust, then roll it into a rectangle with the smooth side facing down, and then pat the excess air out of the edge
6. Mark the middle of the dough, don’t cut it off
7. Squeeze salad dressing on half of the dough, brush as evenly as possible, then sprinkle with chopped green onion, diced ham and pork floss
8. Fold the other half of the dough
9. Cut the dough into nine equal parts, keeping the width as consistent as possible
10. Twist three times like twisting
11. The edges are thinner for easy closing
12. Roll the dough in one direction and pinch the sealing position tightly
13. Put it into the toast box and cover with plastic wrap for secondary fermentation
14. After fermenting to nine minutes full, squeeze salad dressing, mozzarella cheese, green onion, and diced ham on the surface
15. Put it into the preheated oven, upper heat 145 degrees, lower heat 175 degrees, bake for 50 minutes
