A ham cheese bread
By VicentaLakin
Dad's gonna go fishing, go out all day, don't come back at noon, want me to make some bread and bring it for lunch. Now it's hot, cooks always fermenting, I can't wait to make a second one, so let's do a single one, we'll just mix the flour liquid in advance, freeze the fridge for a few hours, and then ferment it. Not much, just a few。
Recipe Recommendations
- high-gluten flour 250 grams
- eggs one
- unsalted butter 25 grams
- sugar 20 grams
- water 110 grams
- sugar-tolerant yeast 3 grams
- ham sausage 1 piece
- mozzarella cheese appropriate amount
- green onion appropriate amount
- coconut oil appropriate amount
- salt 1 gram
- salty and sweet
- baking
- several hours
- ordinary
Steps for A ham cheese bread
1
A simple mix of flour, eggs, water, salt and sugar, without dry powder, does not need to be smooth and the face and earlobes are almost soft. The amount of flour is different from the amount of water used in the different brands, so that the water does not fall at once, leaving 5-10 grams to see the dry wetness of the noodles. And then it's covered with a film and a freezer. I'm a pasta at around 10 a.m. and I'll do it at 7 or 8 p.m。
2
At night, you'll be ready to rub your face, get your material ready, have your ham intestinal shreds cut, and warm up the Masushi Room, or you won't open it. The little onions are cut, there's not much more onions in my house, if more smells better。
3
The noodles are removed from the refrigerator and the room temperature is reduced by 10, 20 minutes, followed by yeast and butter, and then the noodles. Just rub it into the extension. It would be better if it reached the full stage, as everyone wanted。
4
On average, the dough is divided into six pieces, and it's rounded。
5
Take one of the noodles into a cow tongue. Because of the high temperature of the room, it was fermenting very quickly, so there was no laxity, and it opened。
6
Hams, cheese and onions are sprayed, then they start with a wide roll, and their mouths are squeezed and water can be covered。
7
Put the good bread in the paper-top. The narrowness of the first three is shorter and the back is a little wider and thinner。
8
It fermented about 1.5 times, and I didn't brush the egg. The oven is 170 degrees preheat for five minutes. The oven is sent to the lower middle of the oven for about 25 minutes at 170 degrees, and the temperature is adjusted according to its own oven. In about 10 minutes, the top colour will be filled with tin paper in time。
9
When the bread is baked, a layer of coconut oil or butter is painted with bright surfaces while preserving water. When you're cold, it's sealed。A ham cheese bread Make Tips
1. No butter or yeast for the pasta, a simple mix of refrigerators for a few hours, which is known as the legal nature of the water, can reduce the amount of noodle time and make it easier in the summer when the temperature is high. The different brands of flour are not water-sorting, and the amount of water is not absolute. 3. Specific temperature and timing are adjusted according to their own ovens, taking care of the colouring of the bread surface and adding tin paper in a timely manner。