Practice steps:
Step 1: Put the ingredients in the mixing bowl in order. Salt and sugar on both ends, egg wash, milk, high-gluten flour, flour dig a hole into the yeast and then cover with flour, start the kneading machine for 20 minutes.
Step 2: Once the dough is smooth, add the softened butter and start the kneader again for 20 minutes. Step 3: Cover the container with plastic wrap and let the dough rise at room temperature until it is 2.5 times its original size and does not shrink when poked with a finger.
Step 4: Remove the dough from the container, divide into 8 equal portions, roll out, and cover with plastic wrap for 15 minutes.
Step 5: Take a piece of dough, flatten it out, and roll it from the center to the top, then from the center to the bottom to form an oval.
Step 6: Roll from the top to the bottom and close the ends to the center. Pinch the ends down tightly at the end.
Step 7: Place on a baking sheet, leaving a good gap. Place a bowl of boiling water in the oven, turn on the fermentation mode, and let rise until it doubles in size.
Step 8: Add 5g of egg wash and 5g of water to the mixture.
Step 9, about 40 minutes, can be fermented to 2 times the size, remove, surface brush a layer of egg wash. Preheat the oven to 170 degrees Celsius, 15 minutes in the middle layer. 7 minutes or so to observe the surface, color and cover with tinfoil.
Step 10: Remove the bread from the oven and place on a cooling rack to cool. Once cooled, use a knife to slice the center of the loaf lengthwise, but do not cut through.
Step 11: Squeeze salsa in the center.
Step 12: Close the loaf and spread the top with salsa as well, then stick the meat loaf all over.