Required ingredients:

300g of high-gluten flour, 90g of milk, 87g of water, 8g of butter, 25g of fine sugar, 4.5g of salt, 3g of yeast powder, 50g of fine sugar (boiled sugar water), egg 1 piece, 4 slices of sausage and avocado1piece.

Specific practices:

1. Put the ingredients except butter into the mixing barrel of the chef's machine.

2. After kneading the dough, add the butter into the mixing barrel.

3. Continue to knead until the surface is slightly smooth and in an expansion stage, and then the film can be pulled out.

4. Take out the kneaded dough and knead it round, and conduct basic fermentation at about 28 degrees.

5, the dough is twice as big as the original, and the finger is poked with powder, so it doesn't retract or collapse.

6. Take out the fermented dough, exhaust it, divide it into 6 parts on average, then round it, cover it with plastic wrap and relax for 15 minutes.

7. Roll it into a square patch with the size of 20× 10cm with a rolling pin.

8. Roll up gently from top to bottom.

9. Pinch the joints tightly, rub one end thin and flatten the other end.

10, wrap the thin end with a flat end, make it round, and pinch it tightly.

1 1. Put the dough on baking paper for secondary fermentation, about 35 ~ 38 degrees for 30 minutes.

12. Take1000g of water, add 50g of fine sugar, bring it to a slight boiling state, and then turn to low heat. Put the dough embryo and oil paper together in a sugar water pot and cook on both sides for 30 seconds. Oily paper tears easily when it meets hot water.

13. Take out the cooked dough embryo, drain the water, put it in a baking tray, put it in the middle layer of the preheated oven, and fire it up and down for 200 degrees, about 15 minutes.

14. Add eggs and ham slices in a non-stick pan and fry them over low heat.

15, cut the grilled shellfish horizontally, but not completely.

16, put sliced avocado.

17, put fried eggs and squeeze some ketchup.

18. Finally, fold the sausage slices in half.