Qiangli flour

140g

water

80 grams

berry sugar

20 grams

butter

15g

Egg liquid

10g

salt

1/4 spoons

yeast

1 spoon

milk powder

1 spoon

condiments

ham sausage

5 pieces

salad sauce

Proper amount

Dried meat floss

Proper amount

Egg paste

Proper amount

ham sausage

5 pieces

step

1. Knead all the bread-making materials into dough until the film can be pulled out, and the dough will ferment to 2-2.5 times its original size.

2. Vent the fermented dough, divide it into 5 parts, knead it into a circle, and conduct intermediate fermentation 15 minutes.

3. Take a dough that has been fermented in the middle and roll it into strips with a rolling pin.

4. Take a ham sausage and put it in the center of the long dough.

5. Wrap the ham sausage with long dough.

Roll into a cylinder

7. Use scissors to cut 9 knives on the wrapped dough, and don't cut it on it (the ham sausage should be cut completely, and the knife edge should be slightly inclined when cutting).

8. Turn the dough on both sides and arrange it.

9. Perform final fermentation on the formed dough until the dough becomes 2-2.5 times the original size.

10. Gently brush a layer of whole egg liquid on the surface of the fermented dough, and put it in a preheated oven at 180℃ for about 15 minutes.

1 1. Take out the oven, let it cool, and squeeze in the salad dressing.

12. Floss.

skill

The temperature and time of the oven are for reference only and should be adjusted according to the temper of your oven.