1. Put the ingredients in the bread body except butter into the bread bucket in the order of liquid first, then solid, put salt and sugar in the four corners, dig a hole in the middle of the flour to put dry yeast, and start the dough mixing program;
2. After the kneading is finished, put in the butter cut into small pieces, and continue to start the kneading process;
3. After kneading the dough, start the fermentation process, and the fermentation will be twice as large. If you poke a hole in the middle without shrinking, the fermentation is complete;
4. When fermenting, prepare the ingredients needed for surface decoration, and chop the ham and chives;
5. The fermented dough continues to start the kneading process and the dough is exhausted for 5 minutes, and then divided into 6 equal parts and rounded;
6. Take out one piece of dough and roll it into a tongue shape. Roll out the one on one side so that it is easy to wrap tightly, and put it in the meat floss;
7. While rolling, pinch and tighten at both ends until everything is wrapped and tightened, and put it into the baking tray covered with greased paper with the mouth down;
8. Wrap everything and put it in the oven to start the fermentation function and carry out the second fermentation;
9. Take it out when it is twice as large as it is fermented, and brush with a layer of egg liquid;
10. Sprinkle with white sesame seeds, chives and ham;
11. After the oven is preheated, bake the middle layer at 180 degrees for about 16 minutes.
Tips:After the chives are chopped, they can be placed in the sun for a period of time to get rid of the moisture, so that they will not be too moist when they are baked.
