The soup is for onion ham bread

By VicentaLakin

The soup is for onion ham bread
From the time I got the bread job, I was blindly looking for squares to make all kinds of bread. This soup is based on the Dreams coach menu, because the fridge left the ham that I opened yesterday

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Steps for The soup is for onion ham bread

  • Make The soup is for onion ham bread step 0
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    Prepare the soup
  • Make The soup is for onion ham bread step 1
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    Put soup material in a small pot and mix it to no particles
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    The small fire heats up and does not stop mixing up the paste of the trail。
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    It's called noodles
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    Add milk, light cream, egg fluid, sugar and salt to the soup, and also strong fermentation and yeast
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    Make it even with chopsticks
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    Rolling out on the board
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    At first it was sticky and handy
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    It's about 20 minutes to fall
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    Ten minutes after the butter, it's done
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    Round it up and put it in a clean tub
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    Cover the film
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    Put it in the oven and ferment it with a bowl of hot water next to it
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    The fermented pasta process, we'll prepare the pie. Cut the ham and the onions
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    Fermentation 2-2.5 times larger
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    Plug your fingers into flour and don't shrink
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    The fermented noodles take full exhaust
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    Ham and onions
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    We'll split the dough in fours and a piece of about 145 grams
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    Scramble it with a stick, split the razor in three. Roll round
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    Tighten your head and start making curds
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    I've made it up and moved it to the grill
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    It's too long to break it
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    Put it in the oven and ferment twice
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    You're so fat
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    A flat brush of egg fluid, preheating ovens, mid-level grilles, 170 degrees of fire, 190 degrees of fire and 15-20 minutes of bakery. If the surface is too colourful, tin paper can be covered。
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    The final baking is done
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    Let's get a close picture

    • The soup is for onion ham bread Make Tips

    1. I used an ACA 38L oven. Since every oven behaves differently, please adjust the temperature flexibly according to your own situation. 2. Let the freshly baked bread cool slightly, then seal it in a plastic bag; this helps maintain the texture for later consumption. 3. The water absorption of flour varies slightly with the seasons, so the amount of milk can be adjusted as needed. 4. This recipe is adapted from Mengyue. The heavy cream makes the bread more fragrant and creamy, but it can be substituted with milk. 5. I used one egg; part of it was used for the dough, and the remainder was used to brush the surface. 6. If you have any questions while using this recipe, feel free to ask and discuss at any time.

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