Steamed pork with scallion and ham(cong hua huo tui pai bao )

Steamed pork with scallion and ham

Introduction:

Production steps:

Step 1: get the ingredients ready.

Step 2: put the liquid material first.

Step 3: add powder and soup seeds, dig a hole in the middle of the noodles and add yeast.

Step 4: bread machine ordinary bread program and noodles stop for 10 minutes, and then stop for 10 minutes.

Step 5: cut ham and onion.

Step 6: pour oil into the chopping board, knead the flour by hand, knead all 30 grams of oil into the flour.

Step 7: knead until the film comes out.

Step 8: fermentation.

Step 9: double the size.

Step 10: repeatedly press and exhaust.

Step 11: divide the dough and let it stand for 15 minutes.

Step 12: roll out the dough and roll it up horizontally.

Step 13: put in the baking tray, brush the egg yolk, sprinkle with onion and ham.

Step 14: ferment twice in the oven.

Step 15: bake well, middle layer of oven is 150 degrees, heat up and down for 18 minutes.

Step 16: take it out and put it on the grill to dry and seal it.

Materials required:

Flour: 350g

Soup: 120g

Water: 120g

Milk powder: 20g

Egg: 1

Corn oil: 30g

Yeast: 3 G

Sugar: 50g

Salt: 3 G

Note: soup is 20 grams of flour and 100 grams of water cooked batter. Bread should be stored at room temperature. If it is put in the refrigerator, it will accelerate the aging of flour and affect the taste.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Cong Hua Huo Tui Pai Bao