Bread rolls
Introduction:
"If you eat a bread roll with enough ingredients for breakfast, it will be full of energy all morning!"
Production steps:
Step 1: prepare the bread material
Step 2: knead the dough to the expansion stage
Step 3: put the dough into a large bowl, tie it tightly with a fresh-keeping bag, ferment at room temperature for 1 hour, and then put it into the refrigerator for cold fermentation. (this method is suitable for office workers who don't have enough time. Knead the dough well on the first day, and then proceed to the next step the next day.)
Step 4: take out the dough the next day. At this time, the dough has been fermented to 2-3 times the size. Put it in the room for half an hour to one hour,
Step 5: prepare the ingredients (blanch the miscellaneous vegetables with boiling water in advance)
Step 6: after rewarming, knead the dough by hand to exhaust, cover it with plastic film and ferment for 15 minutes.
Step 7: roll the dough into a rectangle
Step 8: spread salad dressing on the dough and sprinkle a little meat floss
Step 9: roll the patch along the long side.
Step 10: use a knife to cut into several equal sections, and then put the dough on the bread holder
Step 11: put in the oven, put a bowl of boiling water on the bottom, and ferment twice to twice the size
Step 12: brush the surface with egg liquid after fermentation
Step 13: add some vegetables
Step 14: put on the cheese slices and preheat the oven at 200 ℃
Step 15: bake at 180 degrees in the middle for about 20 minutes.
Materials required:
High gluten flour: 250g
Butter: 20g
Sugar: 30g
Pumpkin milk: 150g
Milk powder: 10g
Egg: 1
Cheese slice: 3 slices
Ham: moderate
Salad dressing: right amount
Miscellaneous vegetables: moderate
Meat floss: moderate
Salt: right amount
Note: the oven temperature should be adjusted according to your own taste, and the ingredients of bread rolls can also be changed according to your own taste
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: salty and sweet
Chinese PinYin : Zong Hui Mian Bao Juan
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