WHAT YOU NEED

Ingredients

270 grams of flour
200 grams of milk
25 grams of eggs
30 grams of butter
Meat and intestines
4 grams of dry yeast
30 grams of fine sugar
3 grams of salt
Flowers in moderation
A moderate amount of egg juice
A little salt.

How TO MADE Onions and garlic

Steps 1 to 4

1. The post-oil method grinds the dough to the expansion stage;

2. Cover with a preservative film and ferment for one hour in a warm place until the dough doubles in size;

3. Divide it into eight equal parts, each of which is about 60 grams, roll it up, cover it with a loose film for 15 minutes;

4. After relaxing, the air is expelled, forming the same elliptical shape as the intestine of the ham.

Steps 5 to 8

5. Put the ham intestine in the middle, pull the sides up and wrap the ham intestine;

6. Squeeze the dough so that the ham is completely sealed;

7. Cut the ham into four equal pieces, cut the intestines, but the bottom must be joined together;

8. Open the small circles and make them look like flowers.

Steps 9 to 12

9. The dough is transferred to a pan with grease paper.

10. Put the pan in the oven, put a bowl of hot water at the bottom, the oven reaches the fermentation stage, ferment for 30 to 40 minutes;

11. Finally, the fermentation is completed, removed, a layer of whole egg juice is rubbed on top of the dough, and the onion flower filling is placed in the middle;

12. Put it in a preheated oven at 180 degrees, 180 degrees, on and off, middle and upper layer, 18 minutes;

Handy cooking tips

　　1: I just started making bread, I can only make bread according to other people's gourd patterns, okay, the finished product is still relatively soft, it is also very popular with the family; 2: different flours absorb water differently, when adding milk do not pour it all in at once, first add 2/3 of the amount, the rest should be added in stages; 3: as long as you have time to mix the dough to the required stage, I feel that bread is easier to make than cake; 4: because when adding oil, you must put the dough in the pan, otherwise the oil will spill everywhere.The first time I used the oil-sugar mixing method, the second time I tried the post-oil method, as if I didn't feel any difference.But to be honest, at this stage, I really can't tell the difference, the finished product tastes pretty much the same.