Mix all materials into a mass and stir until the expansion stage
Ferment at 28 degrees for 40-60 minutes until the dough is 2 times larger. I sent it at room temperature (26 degrees) for 1 hour, refrigerated in the refrigerator overnight, and took it back at 5 o'clock in the morning for one hour.
The dough is divided into four equal parts, rounded, and awake for 15 minutes.
Dough the dough, smash it into a rectangle, turn it over, sprinkle with black pepper
Put the ham slices, roll them up and close them tightly
Rolled white sesame
Scissors cut the dough at a 45-degree angle, do not break, alternately left and right
32 degrees fermentation for 25 minutes
The oven is preheated at 200 degrees. After entering the furnace, turn to the upper layer at 190 degrees and bake for 25 minutes.