Corn ham salad bag

Corn ham salad bag

Introduction:

"Teacher Meng's bread is often 250 grams of flour, which is always calculated and tangled. And Junzhi's bread 140 grams of flour, feel no burden, don't worry about too much no one to eat. This salad bag, if you change the salad into a masurilla, will feel like a pizza. It's just that the dough has gone up a little unexpectedly. I always think there are too many fillings when I lay them. I can't put them any more. I didn't expect that after the final rise, the fillings piled up like hills turned into grass on the plain. "

Production steps:

Step 1: dough

Step 2: pour the dough into the toaster

Step 3: stir with the back oil method until the film can be drawn

Step 4: put into a large bowl, seal the plastic film, and ferment in a warm place

Step 5: increase the size of the noodles to 2 times

Step 6: take out, exhaust, divide into 4 equal parts, round and relax for 15 minutes

Step 7: filling

Step 8: roll it into an oval shape

Step 9: put in the baking tray and brush the egg liquid on the surface

Step 10: spread the pizza sauce

Step 11: Sprinkle with diced ham

Step 12: Sprinkle with diced vegetables and corn kernels

Step 13: squeeze on the salad dressing and ferment for 40 minutes

Step 14: increase the size to 2 times

Step 15: put it in the oven, middle layer, heat up and down 180 degrees, bake for about 15 minutes,

Step 16: the surface is golden, and it's out of the oven

Materials required:

GAOJIN powder: 140g

Water: 80g

Fine granulated sugar: 20g

Corn oil: 15g

Egg liquid: 10g

Salt: 1 / 4 teaspoon

Dry yeast: 1 teaspoon

Milk powder: 1 teaspoon

Pizza sauce: right amount

Sausages: right amount

Assorted diced vegetables: moderate

Corn kernels: right amount

Chubby salad dressing: right amount

Note: the fermentation time varies according to the temperature, as long as the dough is twice as long, it's almost the same. Baking time and firepower should be adjusted according to the situation of oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet