I've always been paranoid about the combination of ham, bread, onions, and salad dressing, and since I started baking, it's become more and more unpackable.

WHAT YOU NEED

Ingredients

High starch flour 320 grams
150 grams of milk
One egg.
7 grams of salt
5 grams of yeast
30 grams of butter
10 g of white sugar
5 grams of onions
Six of the ham.
Salad sauce in moderation
Egg juice (brush the surface) in moderation

How TO MADE Onion and ham bread

Steps 1 to 4

1. Post-oil method, kneading the dough to full expansion mode, fermenting at room temperature to 2 to 2.5 times greater

2. Use your fingers to dry the flour, poke the dough, the hole will not shrink, it will not settle, it will ferment.

3. Remove the exhaust gas from the dough, divide it into six equal parts, cover it with a preservative film, and leave it at room temperature for 10 minutes.

4. Prepare the ham intestines at the same time as the dough

Steps 5 to 8

5. Open the good dough and make it a little longer than the ham's intestines, wrap the ham's intestines, and squeeze the mouth.

6. Take it down.

7. Use it to cut the meat and the intestines of the ham, not the bottom.

8. Twist left and right, put in the oven for a second fermentation, ferment to 2 times the size of the ps: when second fermentation, you can choose oven fermentation, that is, turn the grade to fermentation, put the oven in the oven, and put in the oven in a bowl of boiling water to maintain the moisture of the dough

Steps 9 to 12

9. After the bread is well fermented, brush the egg yolk on the surface, put the right amount of salad dressing on the machine, and sprinkle the onion flowers, preheat the oven, 165 ° C, heat up and down, 20 min, middle layer ps: pay attention to the color of the bread, pay attention to the tin paper after the bread is colored

10. Writing the steps

Handy cooking tips

　　1. the main ingredient is the dough material 2. the post-oil method is to mix the materials other than the butter, mix until the expansion stage (that is, when the thin film can be pulled out), then put in the butter, mix until the full expansion stage (that is, the legendary glove membrane) 3. the decorative egg juice in addition to the amount of egg juice in the dough 4. the butter needs to be removed in advance, softened at room temperature, softened and then put in the dough 5. if you use a cook machine and so on, be sure to mix the liquid first, then put the flour, and finally put the sugar and salt powder yeast, be careful that the yeast does not necessarily come into direct contact with the salt!