Cooking Steps

1. 

   Step1:Put high gluten flour + sugar + milk powder + yeast into the blender. Then put eggs + milk + water into the blender. Use slow agitation, and then speed up the agitation.

2. 

   Step2:When the dough is a little smooth, salt and butter can be added at this time. Then, stir it slowly, and then speed up the stir. Beat the dough until smooth.

3. 

   Step3:The judgment standard for making dough is to remove the right amount of dough and pull out the glove film in your hand. Then poke a hole in the middle. The edge of the hole is smooth and free of sawtooth marks. It means that the dough is made.

4. 

   Step4:Take out the dough. Reshape it slightly and put the plastic film on the back cover. Put it on the table and relax for about 20 minutes.

5. 

   Step5:Prepare a deeper baking tray. Then place the dough in the baking tray. Use a rolling pin to roll it open. Roll it flat. It's the same size as the baking tray. The thickness should be even. The surface can be smeared with salad oil. This is easier to operate.

6. 

   Step6:Then five fingers form claws to poke holes in the dough. (I always think this description is a little bit middle two...) the main purpose of poke holes is to make the bread better exhaust. Secondly, it is easier to pile up stuffing later. It is not easy to drop.

7. 

   Step7:Then you can take it to ferment. After fermentation, the dough should be beat to the full eight of the baking tray. Take iris fermentation tank as a reference. Use dry temperature 45 ℃, wet temperature 60 ℃ for fermentation. About 40 minutes.

8. 

   Step8:Put sugar + egg inside. Stir until sugar dissolves. Stir in the same direction.

9. 

   Step9:Add the oil to the egg. Add in several times. Stir and add. (pay attention when refuelling. Don't pour too fast. Too much. Otherwise, water and oil will separate. It will fail. Pour down the oil a little bit. Add the oil after each mixing.)

10. 

    Step10:Then add the lemon juice for seasoning. It is also added in several times. Mix well each time. Just a little lemon juice. When you taste the salad dressing, it will taste a little sour.

11. 

    Step11:Mix the diced ham, onion and egg white slightly and set aside.

12. 

    Step12:Take out the fermented dough. At this time, the dough is twice the size of the original. Brush the egg liquid.

13. 

    Step13:Then sprinkle a layer of white sesame, ham and scallion. Put the salad dressing into the flower mounting bag. Squeeze a silk of salad dressing. Preheat the oven to a temperature of 180 ℃. Use the electronic version of iris ck02c as a reference. Use the hot air of 180

14. 

    Step14:

15. 

    Step15:

16. 

    Step16:

17. 

    Step17:

18. 

    Step18:

19. 

    Step19:

20. 

    Step20: