1, ham wrapped in scallion oil. Formula: high flour, 250g, sugar, 28g, milk powder, 6g, yeast, 6g, egg liquid (whole egg), 35g, water, 105g, salt, 2.5g, butter, 20g, bread stuffing: 20g, onion, 30g, square. Dough can be drawn into "glove film". In the process of kneading dough by the machine, prepare the bread stuffing and put the meat on it. Chop onions and shallots and mix well. Divide the dough into 6 parts and knead it into a circle. Roll the dough into an oval shape and roll it up from the outside to the body. Roll the formed bread embryo into a baking tray and make a cut on the bread cup with a utility knife. Send it to the oven for fermentation. Brush with egg liquid, then spread the prepared bread stuffing evenly on the surface, and then squeeze the salad. Put in the oven, 190 degrees, 180 degrees (adjusted according to the temperature of each oven) for about 15 minutes.

2, caterpillar bread. Stir high-gluten flour, sugar, milk powder, yeast and egg liquid with water. Knead the dough until it is slightly hard, add salt and knead well, and add the butter cut in advance and knead well. (Butter must be cut into small pieces) When the dough is kneaded, pull a thin layer by hand to show that it has been kneaded. (It takes about 40 minutes to knead the dough by hand) Put the dough in a bowl and put it in the oven for fermentation for 40 minutes. The fermented dough will not shrink when poked by hand. When fermenting in the oven, be sure to put a bowl of hot water in the oven to ensure the humidity of the oven. Divide the fermented dough into 8 portions, each about 55g. Take a dough and press it by hand, add the pre-divided bean paste stuffing (20g each) and close it. Put it down, flatten it by hand, and roll it into an oval shape with a rolling pin. (The action should be gentle to prevent the bean paste stuffing from squeezing out); Gently and evenly slide with an art knife at an oblique angle of about 70-80 degrees to cut the surface cortex. Expose the bean paste stuffing, turn it over (knife edge down) after painting and roll up the dough. Put them in the baking tray in turn, leaving enough space in the middle. Put it in the oven for fermentation, and put a bowl of hot water under the oven to ensure the humidity in the oven. Fermented to the size of 1.5 times. Take out the egg brushing liquid, preheat the oven, and bake at 160 degree and 150 degree (adjusted according to the temper of each oven) for about 20 minutes.

3. Toast. Formula: high flour 350g, sugar 38g, milk powder 10g, yeast 7g, egg liquid (whole egg) 8g, water 175g, salt 2.8g, butter 28g and red beans 60g. Practice: put all the materials except salt and butter into the chef's machine and dough them after 5 minutes. Dough can be drawn into "glove film". The dough is evenly divided into three parts and rounded. Roll it into an oval shape and spread it with red beans. Fold it in half and roll it into a tube. Put it in the baking mold. Ferment in the oven until it is 1.5 times larger, 20-25 minutes (rapid fermentation in hot days); Brush the egg mixture and bake in the oven 180 and 190 for 42-47 minutes (depending on the temper of each oven).