Qiangli flour

200 grams

Eggs (of hens)

50 grams

yeast

3 grams

salt

2 grams

sugar

10g

milk

130g

butter

15g

condiments

Ham powder

Proper amount

Chopped onion

Proper amount

white sesame

Proper amount

Dried meat floss

Proper amount

salad sauce

Proper amount

step

1. Don't add all the ingredients and dough except butter and milk at one time. Adjust the dosage according to the degree of hardness.

First, knead the dough evenly until gluten is produced, and then start tumbling and kneading until it approaches the expansion stage.

Leave some egg liquid to brush the surface.

2. Add softened butter and continue to knead.

3. Knead until it is nearly finished, and you can pull out a large piece of film. It is not necessary to reach the glove film level.

Then put it in a warm place for fermentation.

4. Divide the fermented dough into about 200g dough (depending on the size of your baking tray).

Flatten the exhaust air. Wake up 10 minutes.

Meanwhile, chop the ham and leek.

5. Roll the dough into a rectangle and put it on oiled paper or baking cloth.

If you can't roll it to the size of a baking tray at a time, just wake up for a while and continue the operation.

6. Poke a few small holes in it with a fork

7. Brush the surface with egg liquid and sprinkle with minced ham, chopped green onion and white sesame seeds.

Cover with plastic wrap and put in a warm and humid place for final fermentation.

8. Preheat the oven to 180 in advance, bake the fermented bread blank for about 20-25 minutes, and take it out when the surface is slightly Huang Shi. Take away the oiled paper while it is hot and dry it a little.

9. Put the bread blank that has been air-dried to a slight temperature on a white newspaper, coat the upward side with salad dressing, roll it into a roll similar to a cake roll with a rolling pin and white paper, and wrap it for half an hour.

10. Cut into sections of appropriate length, spread salad sauce on the incision and dip in the floss.