Salad dressing can be made ham salad dressing bread.

1, milk, eggs, sugar, salt first mixed

2, then pour into the high flour, and finally put on the yeast

3, add butter

4, the beginning of the dough a little bit sticky

5, more kneading a few times on the good

6, covered with plastic wrap, the refrigerator refrigerated fermentation overnight. 4-5 degrees Celsius, 12 hours or more is best.

7, the next day, take out the dough, has launched some, refrigerated fermentation does not necessarily rise to double the size

8, room temperature back to temperature for about 20 minutes, if the room temperature is very low, try to put in a warmer place, the dough can be pulled out of the film

9, fermented until double the size

10, fermented dough divided into 4 equal parts, rolled. Cover with a lid and place in a warm, moist place and let rise for 15 minutes.

11: Take a dessert and roll it into a small piece

12: Wrap it in ham hock

13: Pinch it tightly

14: Turn it over and make a few cuts with a knife on it

15: When it's done, let it rise on a baking sheet until it doubles in size, and brush the surface with egg wash.

16, squeeze the salad dressing, ketchup, into the preheated oven, 180 degrees top and bottom heat bake 20-25 minutes.