How to make scallion cheese, meat floss and ham bread

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  1.The perfect match for breakfast and afternoon tea.

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  2.Pour all ingredients except butter into the cooker on slow speed for two minutes and then change to fast speed.Ten minutes, rest for five minutes, add softened butter in a few minutes, and beat quickly until the dough forms.It’s okay to use rough film.I never worry about film removal.It's almost gone to fermentation.Put two bowls of warm water in the oven and ferment directly without turning on the oven temperature.In about an hour, the dough will double in size

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  3.The risen dough Exhaust and divide into nine parts (about 85g each).Rub it into a round shape and let it wake up for about 15 minutes.Then roll the bread into a ox tongue shape, put meat floss and diced ham in the middle, roll it up along the long end, and put it into a bread tray

• 4. After rolling everything, put it in the oven with two bowls of boiling water and let it ferment naturally until it doubles in size.Take it out and brush it with egg wash, squeeze on tomato sauce, salad dressing, and sprinkle with grated mozzarella cheese.Sprinkle with chopped green onion.

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  5. It doesn’t matter if it’s not full, the bread will get bigger during the baking process

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  6. Preheat the oven to 180 degrees in advance and bake for 15-18 minutes.Observe yourself at any time.

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  7. There will be a fragrance when the bread is almost baked.The specific time and temperature are for reference only.

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  8.I rolled up two bean paste and honey bean filling