Big ham roll
By VicentaLakin
The way you see it online, you try it on your own. It's like a braid. One in the morning is enough。
Recipe Recommendations
- ham sausage of 9
- flour 500G
- yeast 5g
- white granulated sugar 10g
- warm water 240g
Steps for Big ham roll
1
Nine ham sausages were removed from the overpack and replaced。
2
Temperature 240 grams with 10 grams of white sugar, yeast 5 grams, mixing。
3
Plus 500 grams of flour。
4
A smooth and smooth face (over 100)
5
Cover dry wet gauze, double the size of fermentation。
6
Once again, the moistures can be smoothed with some flour, in nine groups (about 83 grams)。
7
Flour is distributed on the board, the flour is flattened, and an elliptical form is formed with a bumped face, which is longer than the ham intestines。
8
Put in a ham sausage。
9
With a sliced knife, it cuts down。
10
The top end is covered with ham。
11
Round the ham entrails, cross each other。
12
Keep crossing, pack a ham sausage。
13
Put it in a spa and brush it on the side side of each ham to prevent the adhesive。
14
Fermentation for 30 minutes. In the steam pan about 50 degrees heat
15
Fire evaporates for 15 minutes, five minutes。
16
You can slice it。