Ham sausage pine pack
By VicentaLakin
This time it's a ham intestinal pine bread, because the kids aren't resistant to ham salami, so the bread comes from the children's taste, and it's a few days ago. So I changed the ham salami bread to make it look better, when breakfast is particularly good, with milk, soy and juice, and nutrition and health
Recipe Recommendations
- high-gluten flour 280 grams
- butter 30 grams
- dry yeast 4 grams
- whole egg liquid 40 grams
- qingshui 140 grams
- meat floss appropriate amount
- ham sausage appropriate amount
- Sweet salad dressing appropriate amount
- fine sugar 45 grams
- salt 1 gram
- sweetening
- roast
- several hours
- ordinary
Steps for Ham sausage pine pack
1
All materials other than butter are placed in the order of liquids and powdered powders to initiate a face-to-face process。
2
After the completion of the one-sided procedure, a soft-soft butter was put into place and a one-sided procedure was initiated, at which point the expansion phase was reached for basic fermentation。
3
It fermented twice as big。
4
The vents are removed, divided into 9 equals, and the membranes are lax for 15 minutes。
5
Take a garlands, twirl in an elliptical form, and place a pre-prepared ham sausage。
6
The right and left sides are squeezed into olive shapes, and the same is done for the other noodles, which are placed on a grill with oil sheets。
7
Second fermentation in warmth and then a full egg fluid。
8
Send it to the preheated middle of the oven, with the upper and lower tube heating at 170 degrees for 20 minutes。
9
It's fine until it's yellow on the surface, and when it's out of the oven, it's squeezed with salad sauce, and it's a little pine。
10
The finished chart。