Don't make bread with raw ham sausage first. You can't help it when the bread is baked, can you? Ham sausage and bread are linked together. After the bread is fermented, wake up and roll it into the shape of a cow tongue and put it in a paper plate. Put the sausage in the middle of the bread and press it with your fingers. Squeeze in ketchup and salad dressing.

Ham bread

Flour 200g, egg 1, milk 80g, yeast 2g, salt 1g, sugar 30g, milk powder 15g and butter 15g. 2 ham sausages, a little chopped green onion and a little egg liquid.

Steps: Put all ingredients except butter into the chef's machine, knead the dough for 10 minute in the first step, add butter, knead the dough for 10 minute in the second step and the third step respectively, cover with plastic wrap, ferment to twice the size of the original dough, and divide into two doughs.

Roll each dough into a rectangle, put the ham sausage in the middle, roll it up and slice it, and cut off the ham sausage. The dough can't be cut. Put them on both sides, put them in the oven for secondary fermentation for 20 minutes, brush the egg liquid, sprinkle with chopped green onion, preheat the oven 180 degrees, and bake the middle layer up and down 18 minutes.