Salad bag(sha la bao )

Salad bag

Introduction:

Production steps:

Step 1: Chop onion, dice ham, control water with corn.

Step 2: heat a little oil in the pan, add in corn kernels, chop onion and stir fry slightly.

Step 3: add the ham and stir fry for about one minute.

Step 4: put the fried stuffing into the salad dressing.

Step 5: dough material: 150g high gluten flour, 75g low gluten flour, 60g eggs, 105g fresh milk, 7g salt, 22G sugar, 5g yeast and 22G butter. (bread making techniques and noodles)

Step 6: divide the fermented dough into 6 pieces.

Step 7: round and relax for 15 minutes.

Step 8: roll the dough into an oval shape.

Step 9: roll up from top to bottom, roll 6 dough well, and then knead long from the first.

Step 10: gently knead the dough with both hands.

Step 11: roll it into vortex shape, put it in the bread cup mold, cover it with plastic film for final fermentation.

Step 12: when the fermentation is twice as large, put salad dressing and stuffing on the surface, and then sprinkle shredded cheese on the surface.

Step 13: preheat the oven at 220 ° C, lower the heat at 200 ° C and bake in the middle layer for 15 minutes.

Step 14: the delicious salad bag is ready.

Materials required:

GAOJIN powder: 150g

Low gluten powder: 75g

Eggs: 60g

Fresh milk: 105g

Corn kernels: 150g

Ham: 120g

Onion: 60g

Salt: 5g

Yeast: 5g

Salad dressing: 120g

Sugar: 22G

Butter: 22G

Cheese: 35g

Note: Note: 1 the number of rounds should not be too much, as long as rolling 3 to 4 circles, the dough surface can be smooth. Constant rolling can cause skin damage, which is difficult to repair.. 2. Don't sprinkle dry powder casually when rolling, or the dough can't stick to the cutting board when rolling, and it's not easy to form.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Sha La Bao