Dissolve yeast powder in warm milk, and the temperature of milk can be almost the same by touching it with your hands, not exceeding 40 degrees, so as not to burn the yeast to death.

2. Beat sugar, salt and cream until loose, add eggs and honey, and stir well.

3. Finally, mix the yeast milk, whipped cream and flour together. Because the dough is too wet to be rubbed by hand on the workbench, stir it in the basin with a rolling pin until it is very smooth and uniform. Never give up the operation just because the dough is wet and sticky. If it is really sticky, you can also add a small amount of high-gluten flour, but only if you have already stirred the dough!

Ferment in a warm place for about an hour, then take it out and knead it a little. Because the dough is still wet and sticky, it can be overcome with a small amount of high-gluten flour. After a while, it can be reshaped for secondary fermentation.

5. Divide the dough into 40-50g portions and knead it into a circle. When operating, because the dough is wet and sticky, you can still use a small amount of high-gluten flour to make the dough shape, but don't rub dry flour into the dough to dry it! ! One part of the dough is wrapped with bean paste, and the other part is twisted into a slender strip and wrapped with ham sausage, that is, bean paste buns and ham sausage rolls.

6. After molding, do secondary fermentation in a warm and humid place until the dough is completely inelastic (it will not rebound when touched with your fingers). You can brush the whole egg liquid and bake it in an oven preheated to 175 degrees for about 18 minutes.

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