Meat loose ham bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 140 grams
- water 80 grams
- fine sugar 20 grams
- butter 15 grams
- egg liquid 10 grams
- salt 1/4 teaspoon
- dry yeast 1 teaspoon
- milk powder 1 teaspoon
- meat floss appropriate amount
- salad dressing appropriate amount
- ham slices appropriate amount
- whole egg liquid appropriate amount
- salty and sweet
- baking
- several hours
- simple
Steps for Meat loose ham bread
1
Combining all materials in the main material, rubbing them into a lasagna, to the extent that they can pull out of the film extension phase, with room temperature fermenting twice as large. A nice pasta rubs out a bubble. Scroll in circles, loose for 15 minutes。
2
The tumbled noodles grow into squares, some flour is cast on the panel adhesive, and squeezing salad sauce on the tumbled noodles. Leave a little space on the side。
3
AND THEN A LAYER OF PINE, YOU HAVE TO LEAVE A LITTLE BIT OF SPACE ON THE SIDE, WHICH IS WHERE YOU ROLL UP ONE CM AT THE BOTTOM OF THE ROLL。
4
The whole egg fluid is brushed on the reserved position, the face is curled up (from the end where there is no egg fluid) and the egg fluid is pressed. Close your mouth and be a long noodle。
5
Long noodles cut through several blades, cut into the same sizes, then cut the face up, fermented twice, with a temperature of 38 degrees and 85 per cent of the environment, and gave 40 minutes, which was twice as large。
6
The surface is coated with full egg fluid, the ham blade is placed on top, the salad sauce is squeezed, the oven is preheated 180 degrees, 15 minutes, up and down to the middle of the fire, and the surface is baked to yellow。