Salad cheese ham bread
By VicentaLakin
This bread is the most common, most common type of bread, simple learning, good breakfast。
Recipe Recommendations
- high-gluten flour 280 grams
- water 160 grams
- fine sugar 40 grams
- butter 30 grams
- milk powder 15 grams
- dry yeast 3 grams
- salt 3 grams
- whole egg liquid appropriate amount
- salad dressing appropriate amount
- cheese appropriate amount
- ham sausage of 5
- salty and sweet
- baking
- several hours
- simple
Steps for Salad cheese ham bread
1
All materials except butter are placed in the bread drum, selection and face procedures。
2
Commencing and face-to-face, rubbing the dough
3
Start and face program, rub it in a slightly smooth paste, then add butter to continue with one face program。
4
Draw out the extension that pulls out the mural
5
It ferments to 2-3 times the temperature of the room, drys the flour with its finger and puts a hole in the face, and the hole doesn't shrink
6
The fermented noodles are released out of the air in 10 fermented pieces of fermentation in the middle of 15 minutes。
7
When the noodles ferment, treat the ham。
8
Take an fermented face, make long noodles on the board, and circle them around the ham and sausage。
9
In turn, do all the ham rolls until the noodles are twice as big。
10
The fermented face brushes a layer of whole egg fluid, squeezes salad sauce and puts cheese bars。
11
The oven is preheated to 160 degrees, and the oven is placed in the middle of the oven, baked for about 15 minutes, and can be released from the surface in gold。
12
Fresh bread out of the oven。Salad cheese ham bread Make Tips
1. The order for placing ingredients into the bread pan is liquids first, followed by solids.
2. Do not let the salt and yeast come into direct contact; you can place the salt on top of the flour.
3. Kneading dough with a bread machine usually requires running the rapid kneading cycle twice to achieve a glove film (approximately 40 minutes).
4. When rolling the dough into strips, the dough must be allowed sufficient intermediate resting; otherwise, it will easily shrink back. If the dough still shrinks severely and is difficult to lengthen during rolling, let it rest for a while before continuing.
5. If you want to make hot dog rolls with the sausages exposed at both ends, ensure that at least 2.5 cm of the sausage is exposed on both sides when rolling; this ensures the dough does not cover the sausage after fermentation.
6. Please determine the baking temperature and time based on the performance of your specific bread machine.