【Ingredients】：

Strong gluten Flour 200g

Gluten Flour 50g

Whole Egg Wash 35g

135g water, 10g milk powder

Dried yeast 3 g

Salt 3g

Caster Sugar 20g

Unsalted Butter 15g

Sausage 200g

Whole egg liquid

White sesame 

【Step】:

1. Mix other dough ingredients except butter and knead into dough. Add butter softened at room temperature and continue kneading for 5 minutes until butter is completely absorbed by dough and dough reaches expansion stage.

2. Without basic fermentation, it is directly divided into 8 parts, arranged into spheres, sealed and relaxed for 10 minutes.

3. Take one piece of dough and roll it out in a long oval shape, one side up and one side down. Flip over and fold the left and right sides 1/3 to the center. I'm gonna knead the left and right sides together.

4. Take the first piece of dough and gently roll it until it is about 4 times the length of the ham sausage.

5. Start at one end of the ham and work your way down. Wrap around the end, glue the ends and pinch tightly. Place closed side down on a baking sheet.

6. Put it in a warm and humid place (36 degrees, 75% humidity) and ferment it until it is 1.5 times larger. Brush the whole egg on the surface and sprinkle with white sesame seeds. Place in the middle of the preheated oven and heat up and down 180℃ / 355℉ for 18 minutes.