Corn salad bun
Ingredients: tomato sauce,salt,high-gluten flour,butter,milk powder,black pepper,water,white granulated sugar,yeast,ordinary flour,egg liquid,salad dressing,boiled eggs
Recipe Recommendations
- high-gluten flour 250 grams
- ordinary flour 50 grams
- butter 15 grams
- water 170 ml
- white granulated sugar 30 grams
- yeast 4 grams
- salt 2 grams
- milk powder 15 grams
- egg liquid 30 grams
- tomato sauce appropriate amount
- black pepper appropriate amount
- salad dressing appropriate amount
- boiled eggs appropriate amount
Steps for Corn salad bun
1
Weigh all ingredients, except butter, and pour into the inner cylinder of the bread maker.
2
Select a hair work file and dough.
3
After 20 minutes, add the butter and continue kneading.
4
Fermentation until twice its original size for the first time, and gently squeeze the dough with your hands to remove air bubbles.
5
Remove the dough and divide it into the required portions.
6
Knead into a round shape and ferment for 15 minutes.
7
Press the fermented dough flat and roll it with a rolling pin into a relatively flat oval shape; put the meat floss on the top end of the oval shape, draw the two sides slightly inward from top to bottom, roll it up, and close it to form a long olive-shaped dough with pointed ends.
8
Place the shaped dough on a baking sheet, place it on the top of the oven, place a plate of hot water on the bottom of the oven, and close the oven door for final fermentation.
9
After fermentation is complete, remove it.
10
Use a sharp knife to cut open the surface and brush with a layer of egg liquid.
11
Put corn kernels and diced egg into the opening, grind with chopped black pepper.
12
Squeeze the salad dressing evenly.
13
Squeeze with salad dressing and sprinkle with dried basil leaves.
14
Preheat the oven to 180 degrees, medium, heat up and down, for 15 minutes.