Flour milk yeast puts the bread machine into a smooth dough and ferments to twice the room temperature
After the fermentation is finished, take out the dough and vent it, then divide it into 6 equal parts and knead it into a slender strip.
Remove the casing from the ham, cut it into two equal halves, and then wrap the flour on the outside of the ham, and squeeze the ends tightly to avoid spreading when steaming.
I was eating the next day, so I packed it in the refrigerator for one night. I put the steamer directly on the next day. After the fire was boiled, I went to the medium for 15 minutes and simmered for 3 minutes.