Ham sausage bread
By VicentaLakin
BREAD, I'VE ALWAYS LOVED ALL KINDS OF FLAVORS. I'VE GROWN GRASS SINCE I ADDED THE ACA OVEN, AND THIS TIME I FINALLY PULLED IT OUT
Recipe Recommendations
- high-gluten flour 250 grams
- milk 120 grams
- white granulated sugar 30 grams
- butter 25 grams
- ham sausage art. 4
- salt 3 grams
- yeast 2.5 grams
- eggs one
- white sesame appropriate amount
- whole egg liquid appropriate amount
- salty and sweet
- baking
- several hours
- ordinary
Steps for Ham sausage bread
1
First of all, get all the materials, because you're lazy and don't want to wash too many dishes
2
Put milk, sugar, salt, eggs in order
3
Get a clean chopstick and mix it
4
Put the yeast in here and mix it up
5
It's almost like this
6
Cover the film and freeze the fridge for 30 minutes to make flour more absorbent
7
In 30 minutes, freeze, take out the noodle, pour it on the board, start rubbing
8
You've got to have a razor right next to it, so you can scrape the extra face off
9
For about 10 minutes, the face of the face is smooth, and a small slice can pull out a thick film, so you can add soft butter
10
Spread the noodles, wrap the butter in the middle, rub the face again. It'll be sticky at first. The butter leaks out of it
11
It's like five minutes before the pasta absorbs butter. It's smooth
12
Pick it up, fall down, grab it, fall again
13
In less than 10 minutes, the muzzle is complete. It's thin and beautiful
14
Round up the noodles
15
Put it on a bigger plate and cover it up
16
Put it in the oven and ferment. If you can ferment directly to the room in the summer, it's now 26 degrees in Guangdong
17
He fermented to two to three times the size of his finger and put a hole in it
18
SPLIT THE DOUGH INTO EIGHT EQUALS IN AN ACA ELECTRON, PRESS ALL OVER THE MAT, VENT
19
And then you put on the film and it's 15 minutes loose
20
Open up the loosely plattered noodles and put ham on the end
21
Roll good looks. You can keep the ham a little longer and a little more outside
22
And then we'll set up the rolls, put them in the oven, put a bowl of hot water on the lower floor for a second fermentation
23
It ferments twice as big and then brushs the egg fluid
24
One by one
25
I'll put on the white sesame
26
Brush the egg fluid, put the sesame rolls in the middle of the oven and start drying. Bake
27
In 15 minutes, it's done
28
It smells so good. I can't wait to bite it off. It's delicious
29
Let's do thisHam sausage bread Make Tips
1. You can use milk, water, or milk powder; they all work;
2. Since the dough is relatively sticky at the beginning, it is a bit easier to knead on a marble countertop than on a mat;
3. The most important step in making bread is fermentation. Like in the warm South where my first proof takes 50 minutes, in the cold North, you need to proof over hot water~ It mainly depends on the region, and I suggest friends in the North can also proof in the oven.