Since I fell in love with baking, I used to make a variety of baked foods every day, but there is a very picky kid in the house. I don’t eat cakes and sweet bread. I only have this kind of chili ham and pineapple dressing. The matching bread won him so much that he can eat 3 pieces at a time...
Mix the milk, eggs, sugar, yeast, and flour into a smooth dough, add butter and salt, and beat until the film can be expanded.
Cover with plastic wrap, ferment at room temperature to twice as large, use your fingers to knead the flour to insert the dough, the cavity does not retract, that is, the dough is fermented successfully.
The fermented dough was simmered and vented, divided into 9 parts on average, rounded, and covered with a plastic wrap for 15 minutes.
Take 1 dough stick into an oval shape, squeeze the appropriate amount of salad dressing, spread the appropriate amount of meat, sprinkle the right amount of ham, roll it into a football shape from top to bottom, and seal it.
Wrap all the dough in turn, put it into the oven, and put a pot of hot water at the same time, increase the temperature and humidity for secondary fermentation, and ferment to 2 times larger.
After the second round is finished, the surface of the dough is coated with egg liquid, sprinkled with chives and ham, and squeezed with salad dressing.
Put it in a preheated oven and bake it at 180 degrees for about 20 minutes. The specific time is adjusted according to the temperature of the oven.
The scent is overflowing.