Cooking Steps

1. 

   Step1:Put the high powder, low powder, fine sugar, whole egg liquid, salt and yeast water (yeast is stirred with 70g warm water first) into the basin, and start to knead the dough until it expands out of the membrane. Then add butter and knead until the magic membrane is expanded. If you have a toaster at home, you can use it to knead the dough. Because I don't have one, I feel tired and need to knead for a long tim

2. 

   Step2:When the dough is kneaded, I put it into the oven for fermentation for an hour. My oven has fermentation function. If not, cover a piece of wet cloth in a warm place for fermentation for an hour. The dough can not shrink or collapse with a hole by hand.

3. 

   Step3:The wake-up dough is about 240g. I'll divide it into eight parts and one part is about 30g. I'll rub it a little to exhaust the air. Put it in a circle on the table, cover it with plastic wrap and let it stand for 15 minutes

4. 

   Step4:Cut the chopped green onion, ham sausage, and the egg liquid left over from the dough (I'll buy a large piece of original ham sausage. You can see what you like. I'll cut the ham sausage in half first, and then cut it in half horizontally. It's equal to a quarter)

5. 

   Step5:Roll the loose dough into thin strips, wrap them around the cut ham sausage, and put them on the baking tray for the last fermentation for 50 minutes

6. 

   Step6:Ferment well and take it out. Brush 10% egg liquid. You can take out and add the chopped green onion when it's half tested. I can't bake it too early. It's better to squeeze some mayonnaise. Take it out and add some green onions. Add some mayonnaise by the wa

7. 

   Step7:Heat up and down 180 degrees for 15-20 minutes. Preheat the oven for 5 minutes in advance. This recipe can be made into 8 small ones. If not, I'll be the size that children can take (considering my daughter's convenience

8. 

   Step8:Finished product. My friend told me if I could eat it right away. It will cause cancer because yeast is still fermenting with heat, so you need to eat it after it is cold and heated. Then yeast will not ferment.