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1
Put all the above items except butter and salt into a basin. -
2
If there is gluten, add butter and salt, let the dough rest and rise until it doubles in size, then divide it into equal portions. -
3
Divide evenly into 6 equal parts. -
4
Roll it into a ox tongue shape and roll it into small portions. -
5
Brush with egg wash and dip into grated cheese. -
6
Place in the oven to rise at 35 degrees for 45 minutes. -
7
After proofing, top with mayonnaise. -
8
Heat at 180 degrees for 20 minutes, take out and brush the top of the bread with 1:1 honey and mayonnaise, and sprinkle with chopped parsley. -
9
Tear it open and enjoy.