Ham rolls(huo tui mian bao juan )

Ham rolls

Introduction:

"Everyone's heart may become soft because of a song, a short circuit, or an instant, or a good memory will come to mind because of a food. This ham roll is my warm and jumping memory when I was a child ~! Every time I see it, I will think of the satisfaction and happiness of sitting in the back seat of my mother's bicycle and biting bread

Production steps:

Step 1: weigh the raw materials well.

Step 2: put the raw materials except butter and ham sausage into the bread machine barrel in the order of liquid first and then powder, and then yeast powder.

Step 3: start the dough mixing procedure. After one procedure, knead the dough to a slightly smooth shape, and grasp a small piece of dough by hand. Although it can spread a layer of film, if it doesn't hold much, there will be holes. At this time, the dough is in the expansion stage. Add softened butter and start the dough mixing process again.

Step 4: at the end of the procedure, grab a small piece of dough with your hand, which can support a very large and thin film and is not easy to break. At this time, the dough reaches the complete stage.

Step 5: knead the dough and put it into the bread barrel, cover it with plastic film for the first fermentation. Ferment to 2-2.5 times the original size (poke a hole with fingers dipped in dry powder, and the small hole does not retract immediately).

Step 6: take out the dough, divide the dough into 5-7 small dough after exhausting, roll round and relax the plastic film on the back cover for 15 minutes.

Step 7: rub the loose dough into long strips and wrap them around the ham sausage for 3-4 turns.

Step 8: make all the bread germs in turn, put them on the baking tray, and then put them into the oven for final fermentation. After about 50 minutes, the dough germs will grow to twice the size.

Step 9: brush a layer of egg.

Step 10: preheat the oven at 185 degrees, heat up and down the middle layer for about 15 minutes until the surface is golden. The time depends on your oven.

Materials required:

High gluten flour: 250g

Water: 110g

Egg liquid: 30g

Yeast powder: 4G

Salt: 3G

Sugar: 30g

Milk powder: 10g

Butter: 30g

Ham sausage: 7 pieces

Note: 1. When the first fermentation is finished, if the dough sticks to the hand and has too heavy sour taste, it means that the fermentation is excessive. When the fermentation is normal, the dough should be non sticky and slightly sour, just like yeast dissolved in warm water. 2. When the bread germ is put into the oven for secondary fermentation, put a bowl of hot water in the middle of the heating pipe at the bottom of the oven, put the baking tray in the lower layer, set the oven temperature at about 40 degrees, and the fermentation time is about 50 minutes.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Huo Tui Mian Bao Juan