Onion cheese ham bread
By VicentaLakin
Now make bread, like a bit of melon mud and light cream, a soft taste and a beautiful color, and it's a pleasant moment! This time replacing ketchup with taste sauce, it tastes better
Recipe Recommendations
- bread flour 300 grams
- milk powder 20 grams
- animal light cream 100 grams
- sugar 50 grams
- yeast 3 grams
- salt 2 grams
- butter 30 grams
- raw pumpkin 100 grams
- ham sausage 4 pieces
- Masou cheese a little
- green onion a little
- salty and sweet
- roast
- several hours
- ordinary
Steps for Onion cheese ham bread
1
100 g of pumpkins are evaporated in water, fertilized with 50 g of sugar, while thermal pressure becomes pumpkin mud。
2
All materials other than butter are placed in bread drums, mixed into stale form, open and face function, and then added butter in groups, which removes the thick film. My bread was largely unpaved, mostly with limited time, and it was very soft when it was fermented twice. The amount of light cream here is used for the information of small partners, since the evaporated pumpkins produce moisture and the light cream needs to be slowly added according to the wetness of the lasagna, about 100 grams of light cream。
3
It's a good fermentation。
4
The fermented pasta is flat, weighing eight equals。
5
The ham intestines were divided into two groups of 50 grams; a face was taken into the face, the ham intestines were involved and the mouth was down。
6
Eight copies in turn and two rounds in the oven。
7
Two rounds complete. The preheat oven is 160 degrees at this time。
8
The surface brushes sugar water, soaks up the masul cheese and then squeezes on the Thai spicy sauce. And you can squeeze ketchup salad or something, and I think Thai sweet sauce tastes even better。
9
Finally put flowers on the ground。
10
Send it to the lower middle of the oven, 160 degrees or 15 minutes. My temperature and time are for small partners, after all, there's a difference between ovens。