1, money rolls: preparation materials. Slice the melon and steam it in a steamer for later use. Take out the steamed melon, peel it and pound it into mud. Add milk, eggs, milk powder, flour, salt, sugar and yeast to the bread maker. Add pumpkin puree, and start kneading according to the procedures of kneading and fermentation. Add butter after 0/5 minutes of dough/kloc-to continue kneading. Face hair doubled. Take out the fermented dough, knead it evenly and exhaust. Divide into uniform small doses. Take a small dose and roll it into an oval shape. Fold the rolled dough in half. Then roll it up. Make all the rolls in turn. Put it evenly in the baking tray. Put it in ACA oven, and put a bowl of water in the oven for secondary fermentation. Spray a layer of water on the dough surface after fermentation. Put it in the ACA oven again. Preheat the middle and lower layers in the oven and bake at 165 degrees for about 20 minutes.

2, milk snack bag: the bread machine pours milk, puts sugar in one corner, puts salt in the other corner, puts an egg in the middle, puts honey and condensed milk together, pours flour, digs a nest in the middle of flour and puts yeast, and begins to enter the dough making program. When the dough pieces are formed, add the diced butter and continue stirring. After two hours, the dough will ferment, take it out, rub and exhaust, and ferment for another 20 minutes. Is it a lot bigger? Brush the baking pan with oil, put in the fermented bread blank, brush the egg liquid and sprinkle with sugar crisp and sesame seeds. Enter the oven, turn on the high-grade fire 1 min to let the oven have a temperature, and continue to ferment for 20 minutes. Then start baking. Baked buns are golden, crisp and soft.

3, ham onion bread: after the first fermentation, the dough is good. Divide the dough into equal pieces. Roll it into a long strip, and put a calf on one end. Roll up evenly from top to bottom. Cut the wrapped ham sausage and dough evenly with scissors, and don't cut the dough completely. Turn it upside down section by section, and put it in the oven for the second fermentation until it is 1.5 times larger. Take it out and brush the egg mixture, squeeze the salad and sprinkle with chopped green onion. Put it in the oven, heat it up and down 170 degrees, bake it for about 20 minutes, and the bread surface will turn golden yellow. A very soft bread, the drawing effect can be seen.