Corn ham salad bag

Corn ham salad bag

Introduction:

"I've eaten too much sweet bread. I'd like to change my taste occasionally. My daughter likes ham sausage and salad dressing, so I have to put them..."

Production steps:

Step 1: put all the ingredients except butter into the bread barrel and start the flour mixing process

Step 2: post oil method to expansion stage

Step 3: take it out and place it in a warm place, cover it with plastic film for the first fermentation

Step 4: ferment to twice the size

Step 5: take out the cutting board to exhaust, divide it into 5 parts, knead it round, cover it with plastic film and relax for 15 minutes

Step 6: take one of the dough and divide it into 3 portions,

Step 7: respectively rub long

Step 8: pinch the top tightly and weave it into a braid shape.

Step 9: or roll a dough into a tongue shape, cut it into 3 parts, and do not cut off the top

Step 10: then braid it.

Step 11: discharge into the baking pan, cover with plastic film for the second fermentation.

Step 12: the second fermentation, 2 times the size.

Step 13: Boil corn kernels for 3 minutes, drain water, mix well with diced ham and salad dressing.

Step 14: ferment the bread, brush with egg liquid, sprinkle with diced corn ham, and squeeze a salad dressing on the surface

Step 15: put in the preheated oven, 185 degrees, middle layer, 20 minutes~

Materials required:

High flour: 160g

Low powder: 40g

Sugar: 20g

Salt: 2G

Milk powder: 8g

Whole egg liquid: 20g

Water: 100g

Salt free butter: 20g

Yeast powder: 3G

Note: 1. Don't pour the water in one time, reserve a little for adjustment. 2. Oven temperature is for reference only~

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh