Cheese ham bread
By VicentaLakin
Simple salted bread, with onions, American ham and cheese in the face, baked with the smell of onions mixed in the house, especially the mundane. One lasagna, two lasagna, while the cheese is hot and the fragrance is more fragrance
Recipe Recommendations
- high-gluten flour 300g
- milk powder 20g
- whole egg liquid 55g
- light cream 50g
- milk 140g
- butter 20g
- sugar-tolerant yeast 3.5G
- zero-calorie sugar 30g
- salty and fresh
- roast
- an hour
- ordinary
Steps for Cheese ham bread
1
First, get all the food ready。
2
With the exception of butter, all pasta foods are placed in the chef ' s face bucket, the cook ' s machine is activated, the material is mixed at a low speed, and then, at a slightly higher rate, the noodle is hit to the state of the thick film。
3
Add softened butter。
4
It continues to tear out more robust, transparent film。
5
Slip it in the fermenter box and ferment it up to a factor of 1.5-2。
6
A simple exhaust is divided into an average of nine copies, rounded up, covered with a protective film and loosed for 15 minutes。
7
A nice, loose pasta, and then a round, put in a paper-top。
8
The oven is fermented to around 9 points, and the egg fluids are drawn evenly on the surface。
9
Put on the ham。
10
Squeeze a little mayonnaise and put cheese on the back。
11
The salad sauce and the ketchup are packed in each of these bags, a small hole is cut, a little silk is drawn on the bread surface and onions are spread。
12
If you are sent to the lower level of the pre-heated oven, you will have to prepare it at a level of 180 degrees and a level of 170 degrees for 22-25 minutes。
13
It's hot, isn't it? It's okay to keep it under seal。Cheese ham bread Make Tips
1. Flour brands vary, and water intakes vary, with liquids adjusted to the facial state for the first time, preferably with some liquid in reserve; 2. Temperature differences vary from one oven to another, using 3060 platitudes for reference purposes only, depending on the circumstances of the case. The article is from @waterpity。