Ham cheese hand tore bread
By VicentaLakin
It's a salty bread, with meat. Throughout the baking process, the smell of cheese and ham was very tempting. At the time of production, one layer, one leg of ham, one layer of cheese laid, ensured a balanced distribution of the food. The non-gluceous toast box, which locks up the water of the bread, although all the sides are baked thinly, is torn open and is very soft and humid. This bread is more popular than the sweet bread we used to make, and the tea is already out of seconds and can't wait till the next morning
Recipe Recommendations
- butter 45 grams
- water 120 grams
- high-gluten flour 250 grams
- milk 25 grams
- milk powder 8 grams
- salt 5 grams
- fine sugar 25 grams
- egg liquid 35 grams
- yeast 5 grams
- ham 80 grams
- mozzarella cheese 125 grams
- olive oil appropriate amount
- salty and fresh
- baking
- several hours
- ordinary
Steps for Ham cheese hand tore bread
1
The staple foods are placed in the bread machine (except butter) in the order of liquids and solids, and a two-time laminate process is initiated, with butter particles placed after the first laminated procedure. Scratch the face to a membrane state。
2
Take out the mixer, round the dough, put it in the toaster, cover it with a film, start the yoghurt fermentation program, and ferment it up to twice the size。
3
Prepare the pie, Masurira cheese, ham (cracked), olive oil。
4
The fermented pasta is exhausting, and it's made of thin noodles。
5
The face is covered with olive oil, which is then cut into small pieces with a wheel knife。
6
One layer, one layer of cheese, one layer of ham, to be repeated until all materials are laid out。
7
Cover the lid, put it in the oven and fermented with the fermentation program for about an hour to eight full。
8
The oven is preheated, 190 degrees upper and lower, 40 minutes lower, baked for 40 minutes, and retorted immediately after the oven。Ham cheese hand tore bread Make Tips
1. The first layer must be floured and then put into cheese and ham, and each layer must be spread evenly, so that the fermentation height is equal. The summer fermentation period was relatively short in winter, so attention was paid to not overfermenting or the bread was sour. 3. Baking temperature and time for reference purposes only。