ham sausage bread
By LucasHarris
Ingredients: salt,butter,eggs,white granulated sugar,yeast,high powder,qingshui,low powder,meat floss,ham sausage,mozzarella cheese
Recipe Recommendations
- salty and sweet
- roast
- several hours
- ordinary
Steps for ham sausage bread
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Picture of dough material group.
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1. Beat the eggs and pour them into the basin (don't pour them all, leave some egg liquid to brush the bread). Pour sugar, yeast, flour, and salt into the basin. The yeast should be separated from the sugar and salt, and the water should be poured little by little. Pour and stir while pouring water to make it more waterproof. Stir it into dough and let it sit for a while and you can start the 'terrible' journey of kneading dough.
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I lost a few photos, so the pictures jumped directly to the kneading part on the table.
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2. Put the dough on the table. Okay, let's start kneading it. As for how to knead it, you can search 'Flying Snow's Frost-Free Blog' to watch her bread videos. Expert videos can be used as learning materials. The dough is very sticky to your hands. If you knead it patiently, it will gradually get better. At this time, you can see that the dough can pull out the film a little, but it is not tough enough. After beating it for a while, butter can be added.
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3. Wrap in softened butter little by little. The process of adding butter made the dough a bit 'miserable', and I couldn't copy my hands to take pictures, so there was no process chart.
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4. After kneading all the butter into the dough, continue to knead and beat the dough until the film on the picture can be pulled out. Because it is making fancy soft bread, not toast, the dough is kneaded to this extent. The kneaded dough is no longer sticky to your hands. After shaping, place it in a basin and cover it with a damp cloth or plastic wrap to ferment. At this time, you can do what you need to do.
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5. Spread dry powder on the fermented dough and press it with your fingers. If it does not retract or collapse, it means that it is ready.
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6. Divide the dough into three parts, roll out the dough into a square, and then roll the ham sausage.
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7. Put the rolled dough aside, cover it with plastic wrap and soak for a while, and continue to make the next one.
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8. After all three bread blanks are made, use a knife to cut the first dough blank seven times. Don't cut it completely, just cut the ham sausage.
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9. Turn the cut facets flat and place them in turn, one left and one right.
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10. Cut all three breads and place them in a baking sheet for secondary fermentation. After fermentation, brush the egg liquid, then sprinkle the meat floss in the middle, and then add shredded mozzarella cheese. After roasting, the cheese will be crunchy, and the meat floss can be grilled on the bread. I put two bowls of hot water in the oven and put the baking sheet on top. It will be ready in about 30 to 40 minutes. The dough after fermentation is about twice the size of the dough before fermentation.
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11. Preheat the oven at 200 degrees, middle and upper layers at 180 degrees, and bake for 20 to 25 minutes. I made it bigger, so it took nearly 30 minutes.
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This small hand belongs to Zai. I stole the meat floss while I was taking pictures. Unfortunately, I left behind evidence of guilt.
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Break off a piece and take a look. Is it okay?
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This is a picture from a book. No matter how you look at it, it looks more beautiful than mine, so I still have to trouble and continue to trouble...ham sausage bread Make Tips
The book says that it is best not to eat freshly baked bread, because during the dough fermentation process, a certain amount of lactic acid bacteria and acetic acid bacteria will be produced, which can easily cause excessive gastric acid and cause stomach problems. The correct way to eat is to place the bread in the air, cool it and evaporate the lactic acid and acetic acid inside before eating it.