2. According to the general bread-making method, knead all the bread-making materials into dough, knead into a shape that can pull out a film, ferment at room temperature to 2.5 times the size (about 1 hour at 28 degrees), exhaust the fermented dough, divide it into five parts, knead it into balls, and ferment in the middle for 15 minutes.
3. Take a dough 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 noodles.
5. Wrap the ham sausage with long dough and roll it into a tube.
6. 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).
7. Turn the dough on both sides. Finally, the dough was fermented for about 40 minutes at a temperature of 38 degrees and a humidity of 85% until the dough became twice its original size.
8. Brush a layer of whole egg liquid lightly on the surface of the fermented dough, and put it in an oven preheated to 180 degrees, and bake at 180 degrees for about 15 minutes.
9. After the bread is cooled, squeeze some salad dressing on the surface and stick the meat floss.