A ham and a bread
By VicentaLakin
It's a little bread, which cuts the smoked ham into thin slices, rolls it in the face, and puts a flower in shape, not only beautiful, but also soaking in the bread a unique scent。
Recipe Recommendations
- bread flour 260 grams
- egg liquid 55 grams
- milk 105 grams
- white sugar 20 grams
- yeast 3.5 grams
- butter 20 grams
- smoked ham
- egg liquid a little
- white sesame a little
- salty and fresh
- baking
- several hours
- ordinary
Steps for A ham and a bread
1
Bread material ready
2
Milk, eggs, sugar in the cook's barrel, then flour, yeast
3
When the noodles are formed, add soft butter and keep rubbing
4
When the noodles pull out a little bit of a transparent film, the face ends
5
Rounded the noodles, put them in the buckets, covered them and wet cloths, and fermented them in the warmth
6
When the noodles are 2.5 times larger, the fingers stick a hole in them
7
Take the noodle out, exhaust it round, and divide it into 16 equals, round it up and cover it with laxity for 10 minutes
8
When the noodles are loose, the smoked ham can be cut into thin pieces, and in order to be consistent, the molds can be used to cut the hard edges, so soft hams can be better wrapped in the face. Medium
9
Take a nice, loose piece of noodles, put a piece of ham on it and cut a radius with a scratchboard
10
Scroll from one end, roll into a cone, close your mouth, and make 14 of these. Volume
11
There's two more noodles left. First, take one of them into a circle, cut one of them apart and put it in the middle
12
It's a little ball, and the other one's doing the same
13
Seven cone flowers and a ball in the oven, and then a second fermentation
14
When you're twice as big, you brush an egg fluid on the surface, and some white sesame on the core
15
Send it to the preheated mid-level oven, 180 degrees, 25 minutes, and then you can add a layer to the top. Tin Paper
16
When you're out of the oven, it's a little cool, it's off, it's on the hanger and it's in the bag
17
Isn't it beautiful
18
One more
19
It looks like it's goneA ham and a bread Make Tips
After the basic fermentation, the finger is pierced in the face, if the condensation indicates that the fermentation is inadequate, if the collapse indicates over-fermentation; if the ham slices are thin and curly, the water in the ham does not make the face sticky and, if it is not thin, can be converted into a hamcracker; and time and temperature are adjusted by the home oven。