When making this bread, it is obvious that the bread making time has been extended after cooling down, and the fermentation is much slower than in the past few days. It seems that during this time, we need to be diligent and put into action the recipe we want to make as soon as possible.
This mixed vegetable bread is a free recipe. There is no high-temperature-resistant cheese at home, but I didn't add it to it. However, the finished product tastes quite good. The salad dressing becomes even more fragrant after being baked at high temperatures. Break a piece and eat it directly. It has meat for breakfast. delicious and nutritious.
Mixed vegetable bread
Recipe Recommendations
- milk fragrance
- baking
- several hours
- ordinary
Steps for Mixed vegetable bread
1
Use post-oil method to stretch the dough until the gluten is expanded and the surface is smooth.
2
Keep it in a warm place for basic fermentation until it reaches 2-2.5 times the original volume.
3
After fermentation is over, remove the dough, air, round it, cover with plastic wrap and relax for 15 minutes.
4
Roll the relaxed dough into a rectangle, press the bottom edge thin, mix the carrot, corn, pea and ham diced with a proper amount of salad dressing to make the filling, apply it on the dough, and press it slightly.
5
Roll the dough into a tube from top to bottom, pinching tightly at the mouth.
6
Cut into 7 evenly divided portions, cut face up, and place in an 8-inch cake film.
7
Carry out final fermentation in a warm and humid place.
8
Finally, brush the egg liquid on the surface after fermentation, squeeze the salad dressing in a zigzag shape, place it in a preheated oven at 180 ° C, and bake the middle and lower layers for 30 minutes.Mixed vegetable bread Make Tips
1, baking temperature and time according to their own oven adjustment, baking until the surface is slightly colored immediately covered with tin foil. 2. In step 6, use a sharp knife when cutting, quickly cut it off, and place it into the mold for a little finishing.