Ham bread
By VicentaLakin
A muscular ham bread suitable for children, made out of soup from Japan, makes the bread softer and more watery; vegetables and ham are added, colourful and well-nourished, and milk or soybean is unstoppable。
Recipe Recommendations
- high-gluten flour 125 grams
- low-gluten flour 50 grams
- yeast 2 grams
- fine sugar 38 grams
- salt 3 grams
- milk powder 10 grams
- whole egg 25 grams
- water 55 grams
- butter 25 grams
- corn kernels 50 grams
- ham 50 grams
- shredded mozzarella cheese 30 grams
- diced carrot 30 grams
- whole egg liquid appropriate amount
- ketchup appropriate amount
- salty and fresh
- baking
- an hour
- ordinary
Steps for Ham bread
1
The yeast in soups melt in water
2
Add a big band of powdered powder to cover the membrane chamber with a warm fermentation to produce a rich bubble and then freeze the fridge for more than 16 hours
3
Slipped all materials except butter in soup varieties and main noodles to smooth, added butter to spread, rub out thin film and spread it twice as big
4
The fermented pasta takes out the exhaust, and then rips out the squares and spreads the material in two thirds of the face. Move
5
Fold one third of the non-containable piece of noodles to the center once
6
It folds again, with the rest of the material on it, and freezes on the grill for 20 minutes
7
Equivalent rectangles; split into 8 equals or 12 equals on average after cutting the excess side Grandpa
8
Arranged in dishes; two rounds in ovens, 40 degrees, 40 minutes, 85% humidity at bottom
9
When it's fermented, you brush your face with yogurt and squeeze the ketchup
10
We'll put it in the middle of the pre-heated oven, 180 degrees up and down, 17 minutes to the surface evenly
11
Completed Chart
12
Completed Chart