Ham Bread (huo tui mian bao )

Ham Bread

Introduction:

Production steps:

Step 1: weigh the required materials of the bread.

Step 2: prepare the ingredients.

Step 3: pour water into the bread barrel, add sugar and salt.

Step 4: add 10 grams of egg liquid.

Step 5: add milk powder and high gluten flour.

Step 6: Sprinkle the flour with yeast powder.

Step 7: knead the dough for 30 minutes, open the lid and look at the dough. At this time, the dough surface is smooth.

Step 8: grab 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 in the stool. At this time, the dough is in the expansion stage.

Step 9: add butter, cover and knead again for 15 minutes.

Step 10: knead the dough.

Step 11: grab a small piece of dough with your hand, you can hold out a large thin film, at this time, the dough almost reaches the complete stage. (no manual wrestling at all)

Step 12: knead the dough well, put it into the bread barrel, and ferment it to 2.5 times the size of the original dough.

Step 13: take out the fermented dough, exhaust and knead to the size of the original dough.

Step 14: divide into 5 equal portions.

Step 15: cover with plastic film and let stand for 10 minutes.

Step 16: take a portion and knead it.

Step 17: wrap the dough on the ham sausage.

Step 18: do it in turn and put it into the baking tray covered with oil paper to ferment twice.

Step 19: ferment the bread germ. If the temperature is low, you can put a bowl of hot water on the bottom of the oven, put the baking tray into the oven, ferment the function of the oven, put the baking tray into a clean foam box, put a cup of hot water on each of the 2 diagonal corners of the box, and cover it for fermentation.

Step 20: spread a layer of egg liquid on the bread germ and sprinkle with peanut and sesame chips.

Step 21: put in the preheated oven, 200 degrees for 20 minutes.

Materials required:

High flour: 140g

Butter: 15g

Egg liquid: 10g

Sugar: 20g

Table salt: 2G

Yeast: 3 G

Water: 80g

Milk powder: 10g

Peanut and sesame chips: right amount

Ham sausage: 5 pieces

Note: the time of fermentation is related to the temperature, and the specific time depends on the situation. 2: After the fermented dough is vented, the required number of portions should be divided, and the intermediate fermentation (also known as Xingfa) should be carried out, so as to better shape the bread in the later stage. 3: When putting raw materials, it's better to put liquid first, then flour and yeast on top. 4: The best water is about 30 degrees warm water, which is more conducive to the fermentation of dough. 5: The egg liquid can be brushed or not. If it is to be brushed, the skin of the bread embryo fermented twice is quite "tender" and will be broken when it is blown. Therefore, care should be taken to avoid breaking the skin and affecting the finished product. 6: Baking time depends on the oven.

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Huo Tui Mian Bao