Powdered ham loaf
By VicentaLakin
It's easy to make bread and it's soft. My experience of making bread out of Chinese bread is that it can't be over-faced, or it can collapse, or it can be over-fermented。
Recipe Recommendations
- acaroid 300 grams
- white sugar 30 grams
- water 150 grams
- egg liquid 30 grams
- yeast 4 grams
- milk powder 8 grams
- butter 25 grams
- salt 4 grams
- salad dressing appropriate amount
- chives appropriate amount
- ham sausage appropriate amount
- meat floss appropriate amount
Steps for Powdered ham loaf
1
Mid-banded flour, sugar in the toaster2
The water is mixed with egg fluids, yeasts, improved, powdered with milk, and added to the bakery。3
Ten minutes, butter, five minutes for salt。4
It ferments to 1.5 - 2 times the size of the warm, and the fingerhole does not shrink。5
The fermented pasta takes out the exhaust, split into two pieces and rolls loose for 20 minutes. Take appropriate amounts of butter and melt into liquid。6
Two times the size of the growth treaty, two times the size of the mast, three times the size of the mast, and about 20 centimetres wide。7
Flour, melted butter, powdered. Put onions, ham sausages, cedars, squeezing salad sauce。8
Turn the face from top to bottom, about half the width of the toast mold, into flat strips. It's about three times the size of the flat, and it's more than half the size。9
It's a little shorter than toast。10
The other one was also prepared, with two faces standing in the toast mold, and two hams in the middle. Toast molds need to be polished early。11
fermented to 80% in warmth, full egg fluid, ham intestines, onions, and squeezing salad sauce into the furnace。12
It's 180 degrees. It's 35 minutes. Get out of the oven, get out of there。