Ham cheese bread
By VicentaLakin
GO TO WAROMA AND BUY A BAG OF 5KG OF HIGH POWDER BACK, WHICH NOW MAKES IT POSSIBLE TO MAKE BREAD, MAKE REFRIGERATORS ONCE A WEEK AND KEEP BREAKFAST FOR TWO DAYS. WE ALL PREFER SALTY ONES, BUT WE'LL HAVE ONE HAM LEFT, SOME ONIONS AND SOME MASURILA CHEESE, AND A ROAST. BREAKFAST WITH SALTY BREAD AND MILK OR SOMETHING
Recipe Recommendations
- bread flour 300g
- ham 100g
- salt 2g
- eggs a
- white sugar 20g
- milk 150ml
- butter 30g
- mozzarella cheese appropriate amount
- onion appropriate amount
- yeast 4g
- salty and sweet
- roast
- several hours
- ordinary
Steps for Ham cheese bread
1
First make bread embryos, then put milk, egg fluid, sugar and salt in the bread bucket
2
It's pouring bread and yeast
3
Cover up the canopy and start rubbing it. Noodles
4
Add softened butter in 20 minutes and continue working for 20 minutes until the fermentation starts after the noodle gust
5
The noodles are all over the world
6
Take the noodles out of the air, and let's go for ten minutes after a little roller
7
The little noodles are long, three units are made up and fed into the oven, and they keep waking up to twice as big
8
Get the ham chops, the Masurira cheese chips and the onions
9
Brushing egg fluids on fermented bread embryos, putting a layer of salt on the ham tablets, and spreading cheese and onions
10
In the 180-degree oven, 20 minutesHam cheese bread Make Tips
NOODLES ARE SOFTER IF THEY ARE MADE OF BREAD AND FERMENTERS ARE PUT IN PLACE; THEY ARE 5G IN THE COLD AND THE WEATHER IS 4G IN ORDER TO FERMENT. THE BAKED BREAD SHOULD BE COOLED AND THEN EATEN, AND THE INFINITY BAG SHOULD BE FROZEN IN THE FRIDGE, THAWED EARLY OR HEATED。