Cooking Steps

1. 

   Step1:Put the ingredients other than butter into the barrel and knead until the expansion stage. Please note that the water in the formula should be kept a little. Do not pour it all at once. The water absorption of flour is different. The water content of the formula is relatively large. But the larger the water content, the softer it will be. You can adjust it according to the actual situatio

2. 

   Step2:Then add the softened butter and knead to the full stage. What is indicated in the book is also the full expansion. The purpose is to pursue the taste of more delicate and elastic teeth

3. 

   Step3:Put the dough into the fermentation tank and ferment it to twice the size. Put your fingers in the flour. The hole will not shrink

4. 

   Step4:Then evenly divide into 8 dough. Cover with plastic wrap and relax for 20 minutes

5. 

   Step5:Take a loose dough and roll it horizontall

6. 

   Step6:Fold from top to botto

7. 

   Step7:Continue to roll down into a cylindrical shape. Squeeze tightly. Cover with plastic wrap and relax for 10 minutes

8. 

   Step8:Then rub each dough long with your hand

9. 

   Step9:Wrap the rolled dough around the ham. If you use the ham, don't cut it short like me. I want to make the shape of chicken leg. It turned out that after cutting off, all the ham was wrapped in brea

10. 

    Step10:In the shape of drumstick

11. 

    Step11:Put in the baking tray for secondary fermentatio

12. 

    Step12:Temperature 3638. Humidity 85%. Ferment to twice the siz

13. 

    Step13:Brush the surface with mayonnaise. Squeeze in the salad dressing and ketchup. Sprinkle with masurilla and a small amount of chive

14. 

    Step14:Put it in the preheated oven. 190 degrees. Bake for 10 minutes. Turn 150 to bake for 5 minutes.