Wheat gluten 250g, yeast 1 teaspoon, sugar 40g, salt 3g, egg 25g, milk powder 10g, water15g, and butter 20g.

Butter sauce: 25g butter, 5g coriander, sugar 10g, minced ham 10g, mustard oil, and appropriate amount of mustard sauce (after the butter is melted, add other materials and stir evenly for later use).

working methods

1. Put all the ingredients (except butter) into the bread machine and knead the dough until it is smooth. Add butter and continue kneading. After the kneading procedure is completed, take out the dough and beat it to the swelling stage at 100. Put it in a warm place in a container and ferment it to twice its size.

2. Take out the dough, exhaust it, divide it into 60g portions, round it, and relax for15min. Roll the dough flat, roll it into an oval shape with a rolling pin, turn it over, roll it into an olive shape from top to bottom, and put it in a baking tray.

3. Ferment the dough embryo for the second time. After finishing, brush a layer of milk on the surface, then cut a hole in the dough embryo with a blade and squeeze it into butter sauce. You can put as much mustard as you like, either less or more.

4, the middle layer 180 degrees, 15 minutes (adjusted according to your own oven).