Materials:

300 grams of high-gluten flour, milk 140 grams, butter 30 grams, milk powder 20 grams, fine sugar 20 grams, yeast powder 4 grams, salt 2 grams, egg 1 piece, appropriate amount of meat floss, appropriate amount of sausage, appropriate amount of chopped green onion, a little black sesame seeds, and a little egg liquid (brushing surface).

Practice:

1, other ingredients except butter are poured into the barrel of the bread maker, followed by liquid and powder, and then a hole is dug in the middle to add yeast powder to start the bread maker's leavening function.

2. When the dough is kneaded, add butter to continue kneading, and knead for about 45 minutes, until the expansion stage.

3. Then the dough is twice as big.

4. Take out the dough, exhaust it, divide it into eight equal parts, and relax it for 15 minutes.

5. When the dough is slack, prepare the meat floss and cut the sausage and chopped green onion.

6. Take a loose dough, roll it into a growth shape, with a length of about 20 cm and a width of about 10 cm, and then use a scraper to cut 5 knives at the lower end.

7. Put floss, sausage and chopped green onion on the top of the dough.

8. Roll up from top to bottom.

9. Pinch the convergent ends.

10, put it in the oven for fermentation, and send a bowl of hot water at the bottom of the oven, which is twice as big.

1 1, take out after fermentation, brush the egg liquid on the bread, and sprinkle a little black sesame seeds on each bread.

12, put into the middle layer of the oven, fire up and down 180 degrees, 15 minutes or so.

Tips?

1, the oven defaults to 45 degrees and 40 minutes, and the hair can be twice as large.

2. After the bread is colored, you can cover it with tin foil to prevent the bread from being too dark.