ham bread

1

Weigh the required materials for the bread body.

2

Prepare the ingredients.

3

Pour water into the bread bucket, add sugar and salt.

4

Add 10 grams of egg liquid.

5

Add milk powder and high-gluten flour.

6

Sprinkle yeast powder on top of the flour.

7

Rub the dough for 30 minutes, open the lid and look at the dough. The dough surface is smoother at this time.

8

Grab a small piece of dough with your hand. Although a layer of film can be unfolded, holes will appear before it lasts long. At this time, the dough is in the expansion stage.

9

Add butter, cover, and knead again for 15 minutes.

10

Kneaded dough.

11

Grab a small piece of dough with your hand to stretch out a large and thin film, and the dough is almost complete. (No manual wrestling is needed at all)

12

Use the dough well and knead it round, place it in the bread bucket, and ferment until 2.5 times the size of the original dough.

13

Remove the fermented dough, exhaust it, and knead it to the size of the original dough.

14

Divide into 5 evenly distributed portions.

15

Cover with plastic wrap and let sit for 10 minutes.

16

Take one portion and knead it into a long strip.

17

Wrap the dough on the ham sausage.

18

Finish it in turn and place it on a baking sheet lined with oil paper for fermentation twice.

19

Fermented the bread embryo. (If the temperature is low, you can put a bowl of hot water at the bottom of the oven, put the baking sheet into the oven, and use the fermentation function of the oven to ferment. You can also put the baking sheet into a clean foam box and place it on the two corners of the box. Put a cup of hot water on each corner and cover it for fermentation)

20

Spread a layer of egg liquid on the bread embryo and sprinkle with appropriate amount of chopped peanuts and sesame seeds.

21

Put in the preheated oven and hold it at 200 degrees for about 20 minutes.

Poetic heart phrase: 1: The fermentation time is related to the temperature, and the specific time depends on the situation. 2: After the fermented dough is exhausted, divide the required portions and carry out intermediate fermentation (also wake up the dough). This is to better shape the bread in the later period. 3: When putting raw materials, it is best to put the liquid first, then the flour, and then the yeast on top. 4: The water is preferably warm water at about 30 degrees, which is more conducive to dough fermentation. 5: Egg liquid can be brushed or not. If you want to brush, because the skin of the bread embryo fermented twice is quite "tender" and will break when blown, so be careful to avoid tearing the skin and affecting the finished product. 6: Baking time depends on each oven.