Qiangli flour

500 grams

condiments

butter

50 grams

salt

5 grams

sugar

100g

yeast

5g

Eggs (of hens)

two

milk

270 grams

milk powder

10g

step

1. All materials except butter are put into the toaster, and yeast is put on it.

Select the working face and surface of the dough.

2. After the dough is stirred, add the butter softened at room temperature.

3. Select the dough making program to continue kneading dough.

4. After kneading the dough, take a piece of dough and slowly stretch it in your hand to pull out a film with good toughness and smooth and round fracture.

5. After setting, continue to put it into the bread machine, continue to knead dough, and ferment to 2-2.5 times the size.

6. Take the dough out of the toaster and drain it. Divide into dough about 5 cm in diameter. Cover with plastic wrap and let stand for 15 minutes.

7. Slice the lunch meat

8. Take a dough and stretch it by hand to the length of the lunch slice.

9. put a piece of lunch meat on it

10. Roll it up and put it in a paper tray or oiled paper.

1 1. Put it in the oven, and put a bowl of water at the bottom of the oven for secondary fermentation. Part of the dough is fermented to twice the size and covered with a layer of whole egg liquid.

12. Bake in the oven 180 degrees for about 18 minutes until the surface is golden.