Salad cheese Ham Bread

Salad cheese Ham Bread

Introduction:

"This bread is the most common and common type of bread. It's easy to learn and it's good for breakfast."

Production steps:

Step 1: put all the ingredients except butter in the bread barrel, and select and process the dough.

Step 2: start the dough mixing process and knead into dough

Step 3: start the mixing process, knead into a slightly smooth dough, and then add butter to continue a mixing process.

Step 4: knead out the expansion stage that can pull out the glove film

Step 5: ferment to 2-3 times the size at room temperature, dip your finger in the dry flour and poke a hole in the dough. The hole will not retract, which means that the dough is ready. (it takes about 1 hour at 28 ℃)

Step 6: air out the fermented dough, divide it into 10 parts, knead it round, and ferment for 15 minutes.

Step 7: when the dough ferments, treat the ham.

Step 8: take a middle fermented dough, knead it into long and thin noodles on the chopping board, and wrap the long noodles round the ham sausage.

Step 9: make all the ham rolls in turn until the dough is twice the size.

Step 10: gently brush the surface of the fermented dough with a layer of whole egg liquid, squeeze on the salad dressing and put on the cheese bar.

Step 11: preheat the oven to 160 degrees, put the baking tray into the middle layer of the oven, bake for about 15 minutes until the surface is golden.

Step 12: fresh bread is out of the oven.

Materials required:

High gluten flour: 280g

Water: 160g

Fine granulated sugar: 40g

Butter: 30g

Milk powder: 15g

Dry yeast: 3 G

Salt: 3 G

Whole egg liquid: right amount

Salad dressing: right amount

Cheese: moderate

Ham sausage: 5 pieces

Note: 1. The order of putting raw materials into bread barrel is liquid first and then solid. 2. Don't contact the salt and yeast directly, you can put the salt on the flour. 3. Knead the dough with the bread maker. Generally, the glove film can be kneaded out with two quick dough mixing procedures. (about 40 minutes) 4. When the dough is rolled into long strips, the dough must have enough time to wake up in the middle, otherwise it is easy to retract. If the dough still shrinks severely when kneading and is not easy to knead long, it can be put to relax for a while and then continue to knead long. 5. If you want to make a hot dog roll with both ends of the sausage exposed, the sausage on both sides must be exposed more than 2.5cm when rolling, and it will not cover the sausage after fermentation. 6. The baking temperature and time should be decided according to your own toaster.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet