salad dressing can be toad in the hole salad dressing bread.

1. Mix milk, eggs, sugar and salt evenly first

2. Pour in high flour, and finally add yeast

3. Add butter

4. At the beginning, the dough is a little sticky

5. Knead it a few times

6. Cover it with plastic wrap and put it in the refrigerator for cold fermentation for one night. 4-5 degrees Celsius, 12 hours or more is the best.

7, the next day, take out the dough, which has already been launched. Refrigerated fermentation may not be twice as big.

8, let it warm at room temperature for about 2 minutes. If the room temperature is very low, try to put it in a warmer place, and the dough can be pulled out of the film

9, fermented to twice as big

1, and the fermented dough is divided into 4 equal parts and rounded. Cover and put in a warm and humid place, and relax for 15 minutes.

11. Take a flour dough, roll it into small pieces

12, wrap it in ham sausage

13, pinch it tightly

14, turn it over, scratch it with a knife several times

15, and put it on a baking tray until it is twice the original volume, and brush the surface with egg liquid.

16. Squeeze salad sauce and tomato sauce, put them in a preheated oven and bake at 18 degrees for 2-25 minutes.