1. Knead the dough material to the expansion stage with the post-oil method, and ferment at room temperature twice as large.
2. Exhaust, round, divide into eight equal parts, round, and relax for five minutes.
3. Cut the ham slices and cheese slices in half into eight, and set aside.
4. Take a portion of the dough, roll it into an oval shape, and put one slice of ham and cheese into it.
5. Roll it up, close the mouth tightly, and the ham is slightly wider than the noodles. It's pretty beautiful.
6. All done, closing down.
7. Coat the egg liquid on the surface, and pinch the cuff to cover the egg liquid surface with sesame seeds.
8. Slightly press the surface and place it on the baking sheet. Secondary fermentation. Preheat the oven to 210 degrees, the upper and lower fire, roast the middle and upper layer for 6 minutes, and then turn the middle layer to 150 degrees for 8 minutes. (When the heat is over, you have to press the oven you use)
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