Cooking Steps

1. 

   Step1:All the ingredients are ready. In case of omission. Break up the eggs. Cut the chives into scallions for standby.

2. 

   Step2:Pour the flour and liquid other than butter into the toaster. Only half of the egg liquid needs to be poured in. Leave half for later use. Start a kneading procedure (about 10 minutes).

3. 

   Step3:At the end of the kneading procedure, add butter softened at room temperature to the dough. Start a kneading procedure again.

4. 

   Step4:Roll the dough. Put it into the toaster to start the fermentation process. The time is one hour.

5. 

   Step5:At this time, the dough has been fermented to twice the original size. Poke a hole in the dough with your finger. If it doesn't retract, it will prove that the fermentation is good. If it still retracts, continue to ferment.

6. 

   Step6:After taking out the dough, knead it for a few times. Divide it into four parts on average. Cover with plastic wrap and relax for 15 minutes.

7. 

   Step7:Take out the loose dough and rub it into strips.

8. 

   Step8:Wrap the dough around the sausage. Leave a space of about 1cm between the head and the tail.

9. 

   Step9:Cover the wrapped Ham Bread with plastic film to prevent water loss. Put it into the oven for secondary fermentation. Ferment at 35 ℃ for 40 minutes. Double the original volume.

10. 

    Step10:Brush the remaining egg liquid on each bread. The egg liquid can make the color of the bread better.

11. 

    Step11:Spread the bread evenly with scallion and white sesam

12. 

    Step12:Preheat the oven at 170 ℃ for 5 minutes. Put the bread in the middle of the oven for 170 minutes.