Gourmet Ham Handmade Bread

Put all the main ingredients except for the butter into the mixing bowl, beat the eggs, add 20 grams to the mixing bowl, and set aside the rest for brushing.

Stir with chopsticks until it becomes fluffy.

After the dough is shaped, add butter that has been softened to room temperature.

Knead until smooth, cover, and let it ferment in a warm place until it doubles in size.

Place the fermented dough on the workbench, knead out the air, shape it into a ball, and divide it evenly into four portions.

Shape into individual balls, cover, and let rest for 15 minutes.

Get the sausages ready.

Roll the dough into an oval shape.

Pull open the four corners to make the dough into a rectangle, with the long sides approximately the same length as the ham.

Flatten one side.

Roll up.

Pinch the opening tightly.

Roll into a ball and set aside.

According to the position of the sausage, make 7 even cuts. Be careful to cut through the sausage, but do not cut through the dough.

Flip the sections over alternately.

Using a scraper, transfer to the baking tray for the second fermentation, about 30 minutes.

After fermentation is complete, brush the surface with the reserved egg wash from before.

Squeeze some salad dressing in the middle part.

Sprinkle with chopped scallions.

Preheat the oven to 180℃, use both upper and lower heat, place in the middle layer, and bake for about 15 minutes.

Take out and let cool.

Move it to the drying rack using a scraper.

It can be stored at room temperature overnight; make sure to cover it.

Spray a little water on the surface of the bread before breakfast, heat in the oven at 200°C for two minutes, and it will become soft again.

Paired with oil-free fried eggs and lettuce balls, drizzled with roasted sesame salad dressing.

All set.