Vegetable Salad Bread(shu cai sha la mian bao )

Vegetable Salad Bread

Introduction:

"When I see my parents using bacon, salad and toast, let's put on the vegetable salad, hee hee. Plain bread, no, there's milk and eggs in the bread. It's better to add some sausages in the vegetable salad, but it's not called vegetable salad bread. "

Production steps:

Step 1: Food map.

Step 2: add milk and eggs to the bread barrel.

Step 3: add flour and baking powder, and then put them into the bread maker to knead.

Step 4: wash and shred the vegetables.

Step 5: cut the cheese.

Step 6: add salad dressing to vegetables and mix well.

Step 7: knead the dough until smooth and add butter.

Step 8: knead the dough to the expansion stage, then ferment to 2 to 2.5 times the size.

Step 9: take out the dough and exhaust.

Step 10: take out the dough and roll it out.

Step 11: put the rolled dough in the baking bowl.

Step 12: put on the vegetable salad

Step 13: put on the grated cheese.

Step 14: put it into the oven for fermentation, about 30 minutes.

Step 15: rinse the edge of the bread with egg liquid. Preheat the oven 180 degrees.

Step 16: heat up and down and bake for about 15 minutes.

Materials required:

High flour: 200g

Purple cabbage: right amount

Onion: right amount

Carrot: right amount

Sugar: 15g

Salt: 2G

Yeast: 3 G

Milk: 200ml

Egg: 1

Chubby salad dressing: right amount

Note: the second fermentation about 30 minutes, cheese put too much, put fermentation too full, when baking will overflow. The oven temperature is subject to your own oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Shu Cai Sha La Mian Bao