Cheese ham bread
By VicentaLakin
There's no adjective. It's delicious. The surface is broken with cheese, while bread is drawn, and the salt and milk of cheese twirls in the mouth and swallows into the stomach, from mouth to stomach. The egg yolk before the oven, the product is more beautiful, and he wants to take a bite. Dabao has to eat one more after school and lunch. There are lots of pictures, but the practice is real, uncomplicated, winning and failing。
Recipe Recommendations
- bread flour 300g
- yeast powder 5g
- fine sugar 30g
- salt 1g
- milk
- butter 30g
- whole egg liquid 50g
- shredded cheese
- Ham sausage + crispy sausage 9-branched
- egg yolk one
- salty and sweet
- roast
- several hours
- senior
Steps for Cheese ham bread
1
Call it material, prepare cheese shredded and ham and sausage. There are rules to be prepared so that the operation does not become a mess, but rather a splendor。
2
In the master table, materials other than butter were then poured into the bread drum. The yeast powder and salt and sugar are open. I usually put sugar and salt in the corner, half of the flour in the back, dig a pit and put yeast in the other half of the flour. The milk is reserved for 20 grams and the dampness of the dough increases or decreases. Flour is different in water。
3
Start the mural program。
4
Twenty minutes after the face rubbing, the bread opportunities automatically signal butter. Put the butter in and continue the membrane program. The whole process is 50 minutes. During this period, food can be prepared。
5
You don't have to take it out, you put it in the bread bucket, you put it in the film and you cover it up, you don't have to open the fermentation program, and it's warm。
6
The fermentation lasted about an hour, the flour was sprayed on the silicate pads, the noodles were fully ventilated and then split into nine small noodles. It's a little sticky, and it's okay to split with a razor. Each of them is covered in round covers to keep the film loose for five minutes。
7
Take a small noodle air, hand to hand back to the noodles, rub a smooth little circle。
8
It is then formed into a square with a scepter, the width of which is determined by its ability to wrap the ham and intestines。
9
Roll, shut down。
10
A sharp knife cuts the skin and ham on the surface, but does not cut the bottom of the section until the end of the leg。
11
The cross-hands of the right and the left flip the ham blade up and face up。
12
Like this. Five blades of ham, three pairs of ham, seven blades of ham, four pairs. Sometimes your hands shake, you cut your sword, you do it yourself。
13
Cardiac flows with a couple of circles, cutting the ham, flipping over, sorting it into circles, putting it on paper. Lee
14
All right, put it in the oven. Put the oven in the oven and do not need to turn on the fermentation function, so that it can ferment for 35 to 40 minutes. During the summer, the temperature was high, the hair was fast and good, and some of the ham fragments were invisible and were wrapped up in the fermented face。
15
Second fermentation is done. Take out the preheat oven at 170 degrees。
16
Brush the egg yolk, spread the cheese。
17
Put it in the oven for 25 minutes. On a countdown of 78 minutes, the upper colour is observed to determine whether tin paper should be added. It's so beautiful. It smells like cheese。
18
Eat it。
19
One for Mom, one for the baby。Cheese ham bread Make Tips
The liquid is not added once when the face is rubbed and approximately 20 grams are reserved for backup。