Cooking Steps

1. 

   Step1:Add 30g water, 30g egg liquid, sugar, salt (put salt in the opposite corner of sugar), milk powder, flour and yeast in turn into the bread barrel. Start the flour mixing procedure and pause after 10 minutes. Add butter and then for another 20 minutes.

2. 

   Step2:Now the dough can pull out a film.

3. 

   Step3:Put the dough in the toaster for room temperature fermentation (it's already hot in Guangdong).

4. 

   Step4:The dough is 2.5 times bigger. Stick the flour in your hand and stick it down without rebounding.

5. 

   Step5:Take out the dough. After gently pressing and exhausting, divide the dough into 7 equal parts. Each part is about 78g. Roll the back cover and relax the film for 15 minutes.

6. 

   Step6:Take a piece of dough and use a rolling pin to exhaust again. Roll it into a tongue shape.

7. 

   Step7:Roll up from one side.

8. 

   Step8:Roll up the long strip. Rub up the long strip.

9. 

   Step9:Hold the two ends of the long strip tightly. Form a growing O-shape. Put it on the baking tray paved with oil paper. Do all in turn.

10. 

    Step10:Put the baking tray into the oven. Cover the bread embryo with the plastic film. Put a bowl of hot water on the baking net. Then carry out the secondary fermentation at room temperature.

11. 

    Step11:Prepare ham sausage for fermentation. Brush the surface with egg liquid. Cut shallot and add corn oil and salt to mix well.

12. 

    Step12:When the hair is about twice the size, insert the sausage into the center of the bread embryo. Brush the surface with egg liquid.

13. 

    Step13:Squeeze the salad dressing on the surface of the bread germ.

14. 

    Step14:Then sprinkle with chopped chives.

15. 

    Step15:Put it into the middle and upper layers of the preheated oven. Adjust the upper temperature to 200 degrees, the lower temperature to 180 degrees. Adjust the function key to hot air + baking. Bake for 18 minutes.

16. 

    Step16:Finished drawings.