Ham bread
By VicentaLakin
It is clear that every time I go to the park as a child and go swimming, there is always a hungry front-heart back, the happiest thing to do when I come to the pool door with a fresh ham bread. It's wonderful to go down when it's still hot. I've made more sweet bread, and I miss this salted bread with the smell of flesh, and I don't know if it's healthy to bake, but I eat it once in a while and feed the moths and enjoy happy childhood
Recipe Recommendations
- high-gluten flour 250g
- milk
- sugar 40g
- egg liquid 25g
- salt 3g
- milk powder 10g
- butter 20g
- yeast 4g
- ham sausage of 5
- bamboo stick 10 piles
- salty and sweet
- fried
- several hours
- ordinary
Steps for Ham bread
1
pour bread raw materials, other than butter, into bread drums, start and face program (15min)
2
After the completion of the one-sided procedure, the second-faced procedure was launched by pouring into the soft-soft-yellow block
3
The second and the face programme is over, the face is up to the end of the fermentation phase where the mural can be removed and the face is fermented in warmth。
4
The noodles are fermented to 2-2.5 times the original size
5
A flat split of 10 pieces, rounded and loose for 15 minutes
6
It's nice and loose, and it's made out of a stick
7
Scroll from top down in strips for 15 minutes
8
At this point, half-to-penetrate ham enema into bamboo
9
Scratched loosely to about 30 centimetres long, entangled from the upper end of the ham entrails around the lower end of the ham entrails, and then glued to the end. The fermented bread is put in the warmth and fermented twice as big
10
It's about 150 degrees hot oil on the pot, and it's made of bread. Don't blow it up. If you blow it up, you'll get itHam bread Make Tips
1. After the dough is wrapped around the sausage and shaped, it is best to place it on baking paper cut to palm-size for the second proofing. Since the bread becomes very soft and easily deformed after the second proofing, placing it on baking paper makes it very convenient to remove.
2. When frying the bread, the first and second batches will brown slowly. By the third batch, the oil is already quite hot and it will brown quickly, so be careful not to over-fry it.