salmon cheese bread

Isn't it a little tired of eating sweet bread every day? Okay, come with me and make me some salt bread. A few salmon intestines with a little sweet taste in salt. It's all right to fry, but if it's made of bread, it's also very good. It's not easy to cut a little bit of cheese, salad sauce, all mixed up in the face, and the bread is wet, but it tastes good with the sea. It was breakfast tomorrow morning. I couldn't help but eat one. Well, you can eat less for dinner。

Recipe Recommendations

high-gluten flour 300 grams
yeast 3.5 grams
fine sugar 36 grams
salt 4 grams
milk powder 12 grams
egg liquid 35 grams
milk 190 grams
butter 30 grams
Salmon sausage 150 grams
Original cheese 2 tablets
salad dressing 30 grams
surface brushing egg liquid a little

salty and sweet
baking
several hours
ordinary

Steps for salmon cheese bread

The bread is ready, the butter room softened。

The material, except butter, was placed in the bread drums, which were placed in the Tonco Bread, choosing a face rub for 10 minutes。

Noodles are formed and thick membranes are pulled out and softened butter continues to rub their faces for about 30 minutes。

It's only possible to get out of this transparent film, and if you put a hole in your finger, the edge is smooth。

Noodles are rounded and placed in a bakery for basic fermentation and a wet sheet to prevent surface drying。

When the pasta was twice the size of the pasta, the finger-stamped flour pierced the top of the pasta, did not collapse, did not shrink, and fermented successfully。

Noodles are removed, gassed and divided into 3 equals, and the film is loose for 15 minutes。

Handle the casserole when it's loose: salmon sausage cheese, salad sauce ready。

Cut the intestines into little ding, cheese sliced ding, mixed with salad sauce in the bowl。

Take a nice, loose face, sprout a square, flip a face, underside with a rubbing mat, and rub a third of the intestines on the skin。

Scroll from top to bottom, then cut in two from the center with a sharp knife。

The other two noodles and the pies are processed in sequence, coded in the bread drums, cut face up and choose to ferment for an hour。

When the rolls are larger than before, with a light pressure on the finger, flexible and able to bounce back, a layer of egg fluid is painted on the surface, a 40-45-minute “baking” procedure is selected, the stove is released, and the hanger is leaked and stored in a bag。

Isn't it beautiful。

Very good。