Cheese and ham sausage bread is a delicacy made from high-gluten flour and other raw materials. Prepare the ingredients: 300 grams of high-gluten flour; 150 grams of pure milk; 1 egg, 30 grams of fine sugar; 35 grams of butter; 5 grams of yeast; appropriate amount of salt; 9 ham sausages; Nazulilla cheese, Appropriate amount; egg yolk, 1 piece. Put the liquid first and then the powder. Pour the milk - 1 egg - caster sugar - salt - high-gluten flour - yeast into the cooking machine in order; start the cooking machine at level 1, stir for 1 minute and then automatically switch to level 2. Stir for about 15 minutes. After 15 minutes, the surface of the dough will become smooth and the inside of the basin will become clean and free of flour. Gently pull up the dough with your hands to pull up a thicker film. Add softened butter at room temperature. Start the 1st gear, stir for 1 minute and automatically switch to the 2nd gear, then stir for 8 minutes.

After 8 minutes, the surface of the dough will become very smooth. Gently pull up the dough to pull up a large film. The dough is mixed successfully and can enter the fermentation stage. Take out the dough and roll it into a ball, put it in a basin, cover it with plastic wrap, and leave it at room temperature for the first fermentation. Ferment until doubled in size (about 1 hour). Use your fingers to dip some dry flour into the dough and insert it into the dough. If the dough does not shrink back, it is ready to ferment. Take out the dough, press it with your hands to deflate it, and use a rolling pin to remove any air bubbles. Divide into 9 equal parts and roll into balls, cover with plastic wrap and let rest for 10 minutes. Take a piece of dough and use a rolling pin to roll it into a dough that is as wide as the length of the ham sausage and about 2CM thick. Roll up from bottom to top, wrap the ham sausage roll with dough, with the seam facing down, cut it into 8 equal parts with a sharp knife, cut off the ham sausage, and leave some dough at the bottom. Turn the cut surface of the ham sausage outwards in a crosswise manner. After everything is done, put it in the oven at 38 degrees and ferment for about 45 minutes, until the dough doubles in size. Beat 1 egg yolk evenly and brush lightly on the bread. Sprinkle the softened cheese granules and put it in the middle layer of the oven. Start the menu level 1 (DIY), heat up and down to 160 degrees, and wait for 15-20 minutes. In the middle, observe that the oven is almost satisfied with the color, and immediately cover it with tin foil to prevent excessive coloring. That's it.