Ham and bread: reliving the taste of childhood(huo tui mian bao zhong wen er shi zi wei )

Ham and bread: reliving the taste of childhood

Introduction:

"I remember clearly that when I was a child, every time I went swimming in the park, I was always hungry. At this time, the happiest thing was a piece of ham and bread that had just come out of the canteen at the entrance of the swimming pool. When it's still hot, I want to go down. The bread is soft and fragrant, and the ham inside is full of meat flavor. It's really wonderful! If you make too much sweet bread, you miss this kind of salty bread with meat flavor very much. Although fried bread is not as healthy as baking, once in a while, you can enjoy your happy childhood by feeding greedy insects. Why not

Production steps:

Step 1: pour the bread ingredients other than butter into the bread machine barrel, and start the flour mixing process (15min)

Step 2: after one mixing procedure, pour in the softened butter and start the second mixing procedure

Step 3: at the end of the second mixing procedure, the dough reaches the fascia expansion stage where it can be coated by hand, and the dough is put in a warm place for fermentation.

Step 4: ferment the dough to 2-2.5 times the original size, and take out the air

Step 5: evenly divide into 10 small parts, knead round and relax for 15 minutes

Step 6: take out the loose dough and roll it into a tongue shape with a rolling pin

Step 7: roll up from the top down into a strip and relax for 15 minutes

Step 8: at this time, cut the ham sausage in half and insert the bamboo stick

Step 9: knead the loose noodles into 30 cm long strips, start from the upper end of the ham sausage and wrap around the ham sausage, and finally glue the two ends. Wrap the bread in a warm place for secondary fermentation, fermentation to 2 times the original can be

Step 10: heat the oil in the pan for about 150 degrees, and fry the bread. Turn it over frequently and don't fry it. Deep fry until golden and serve~

Materials required:

GAOJIN powder: 250g

Milk: 118g

Sugar: 40g

Egg liquid: 25g

Salt: 3G

Milk powder: 10g

Butter: 20g

Yeast: 4G

Ham sausage: 5 pieces

Bamboo stick: 10

Precautions: 1. After wrapping the bread on the ham sausage, it is best to put it on the oven paper which is cut into palm size for secondary fermentation. Because after the second fermentation, the bread will become very soft and easy to deform. But it's easy to take it off if it's fermented on oven paper. 2. When the bread is fried, the first and second pot will be colored slowly. By the third pot, the oil is hot and will be colored soon. Be careful not to fry it too much.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Huo Tui Mian Bao Zhong Wen Er Shi Zi Wei