Put the flour into the pot, add active dry yeast, warm water, an egg, milk powder, sugar, salt and mix well. Use hand to knead it into dough. When it is repeated until the dough is smooth and not sticky, you can take a small a piece of dough, pry it open, if the dough can be pulled out of the film but it is easier to break, the second step can be carried out.
At this point, you can add the butter that has been softened at room temperature, and then knead the dough repeatedly to make the dough completely absorb the butter. Finally, the dough should be pulled out to pull it out of the uniform film.
Cover the dough with a plastic wrap for 20 minutes.
Then divide it into 50 g of small dose, spheronize, cover with plastic wrap and relax for another 20 minutes.
The slacking small agent is kneaded into a slender strip, which is wrapped around the ham in the form as shown in the figure to form an embryonic embryo.
Place the raw embryos in a baking tray with oiled paper, and then ferment them in the oven for about 90 minutes; (put a bowl of hot water into the bottom of the oven, then close the oven door to ferment the raw embryos)
Brush the fermented bread greens with a small brush and place in the preheated oven. Heat it at 170 degrees for about 15 minutes.
Take the toasted bread, squeeze the appropriate amount of salad dressing, and sprinkle with a pinch of meat.
1. The temperature of the warm water to be added should not be too high, preferably 35 degrees Celsius. If the temperature is too high, the activity of the yeast will be destroyed; 2. At the beginning of the dough, the dough will be more sticky, and then stick to it slowly and it will become sticky. 3. You can also beat the dough during the kneading process, so that the dough is more likely to get out of the dough; 4. When the bread raw embryos are fermented in the oven, if the oven has no fermentation function, you can put a bowl of hot water on the bottom of the oven like me; 5. The time and temperature of baking are only for reference. It is necessary to make corresponding adjustment according to the firepower of the oven used.