Cooking Steps

1. 

   Step1:Put all dough materials except butter into the mixing basin. Remember to put salt, sugar and milk powder first, then liquid, then flour and yeast on the to

2. 

   Step2:Put the mixing basin into the chef's machine. Knead with the chef's machine until the thick film can be pulled out. Then add the butter and knead until the expansion stage (that is, the large translucent and unbreakable film can be pulled out)

3. 

   Step3:Roll the dough, put it into a basin, cover with plastic film, and make the first basic fermentation

4. 

   Step4:The dough is fermented to twice the size. Dip your finger in the flour and insert it into the dough. After pulling out the dough, the cavity does not rebound or rebound slowly. That is to say, the foundation fermentation is completed (if the cavity rebounds quickly, it is insufficient fermentation. If the dough collapses, it means that the fermentation is over)

5. 

   Step5:After the end of basic fermentation, take out the dough, gently press it to exhaust, and then roll it again. Cover with plastic film and relax for 15 minutes

6. 

   Step6:When the dough is loose, cut the ham and shallot into pieces and mix well, or cut well in advance

7. 

   Step7:Roll the loose dough into a rectangle, turn over and press the bottom edge thin, as shown in the figur

8. 

   Step8:Spread a thin layer of salad dressing on the surface of the dough (do not spread it on the thin part below), and then evenly sprinkle with chopped chives and ham

9. 

   Step9:Roll the dough up from top to bottom. Tighten it at the end. Face down

10. 

    Step10:Cut the dough into 8 parts, as shown in the figure

11. 

    Step11:Put the cut dough into the mould. Put it in a warm and humid place for final fermentation. Put it directly on the baking tray without mould

12. 

    Step12:The dough is finally fermented. Brush a thin layer of whole egg liquid on the surface

13. 

    Step13:Preheat the oven to 180 degrees in advance. Bake the dough in the middle layer of the oven for 15-18 minutes. Remove the dough immediately after baking. Put it on the net rack to cool.