Meat loose ham bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 140 grams
- water 60 grams
- butter 15 grams
- fine sugar 20 grams
- egg liquid 10 grams
- salt 1.25ml
- dry yeast 5ml
- milk powder 5ml
- meat floss appropriate amount
- salad dressing appropriate amount
- whole egg liquid appropriate amount
- ham slices 6 tablets
- sweet and sour
- roast
- several hours
- ordinary
Steps for Meat loose ham bread
1
Prepare all materials。
2
In addition to butter, other materials are placed in bread drums, which are smooth and smooth. To the extent that you can pull out the film。
3
The fermentation to 2.5 times the temperature of the room (28°C takes about an hour) and the fermented noodles are released from the air。
4
Scroll in circles and ferment for 15 minutes。
5
The fermented face on the board is grown in squares (some flour on the board is sticky)。
6
Squeeze a layer of salad sauce on the face. Leave a gap of at least one centimetre wide at the bottom。
7
Squeeze the salad sauce and spread the pine. Leave a gap of at least 1 centimetre wide at the bottom without pine。
8
The one centimetre gap left at the lower end of the face is brushed with a full egg fluid and the face is rolled from top to bottom (from the beginning of the end without the full egg fluid). Close your mouth and be a long noodle。
9
Cut the long noodles across five blades and cut them into six smaller ones of the same size
10
Put the cut little noodles in the plate and cut your face up. Final fermentation takes place at a temperature of 38°C and 85% humidity, and fermentation takes about 40 minutes, twice as large。