The latest toss -- Ham Sausage Bread(zui xin she teng huo tui chang mian bao )

The latest toss -- Ham Sausage Bread

Introduction:

"The weather is more and more suitable for tossing. What are you tossing about? You don't have to wait more than n hours for bread fermentation. Just put it on the balcony for two hours. Have a cup of tea, or go out and shake leisurely. Relax your hand kneading noodles, ha ha How nice "

Production steps:

Step 1: dough material group picture.

Step 2: 1. Break up the eggs and pour them into the basin (don't pour all the eggs, leave a little egg liquid to brush the bread). Pour sugar, yeast, flour and salt into the basin. Yeast should be separated from sugar and salt. Water should be poured bit by bit. Stir while pouring water to prevent water. Stir the dough into flocs and let it stand for a while to begin the "terrible" journey of kneading.

Step 3: lost a few photos, so the pictures jump directly to the kneading part of the case.

Step 4: 2. Put the dough on the table. OK, start kneading. As for how to knead it, you can search "snow free blog" to see her bread video. Master video, can do learning materials ah. The dough is very sticky. Knead patiently and it will be better gradually. At this time, you can see that the dough can pull out the film slightly, but it is not tough enough. You can add butter after beating for a while.

Step 5: 3. Wrap in softened butter little by little. The process of adding butter made the dough a little "horrible", and I couldn't copy it to take pictures, so there was no process map.

Step 6: 4. After the butter is kneaded into the dough, continue kneading and beating the dough until the film shown in the figure can be pulled out. Because it is to make fancy soft bread, not toast, so knead the dough to this extent. Kneaded dough is no longer sticky. After shaping, put it in a basin and cover it with wet cloth or plastic wrap for fermentation. At this time, you can do what you need to do.

Step 7: 5, fermented dough, sprinkle dry powder, press with your fingers, do not retract, do not collapse on the hair.

Step 8: 6. Divide the dough into three parts, roll the small dough into a square, and then roll the ham sausage.

Step 9: 7. Put the rolled dough aside, cover it with plastic wrap for a while, and continue to make the next one.

Step 10: 8. After the three breadcrumbs are finished, use a knife to cut the first breadcrumb seven times. Don't cut it completely, just cut the ham sausage.

Step 11: 9. Turn the small section of the incision one left and one right in turn and place it flat.

Step 12: 10. Cut all three breads and put them in the baking tray for secondary fermentation. After fermentation, brush the egg liquid, then sprinkle the meat floss in the middle, and then put the mozzarella cheese shreds. After baking, the cheese is crisp, and the meat floss can be grilled on the bread. I put two bowls of hot water in the oven and put the baking tray on it. It will be ready in about 30-40 minutes. The size of the bread after fermentation is about twice that before fermentation.

Step 13: 11. Preheat the oven at 200 degrees, middle and upper layers at 180 degrees, and bake for 20-25 minutes. I made a big one, so I baked it for nearly 30 minutes.

Step 14: this little hand is Zizai's. When I take a picture, I steal the meat floss. Unfortunately, I leave the evidence

Step 15: break off a piece to have a look, OK?

Step 16: This is the picture in the book. How can I see it more beautiful than what I do? So I have to toss and continue to toss

Materials required:

High flour: 150g

Low powder: 50g

Egg: one

White granulated sugar: 20g

Salt: 2G

Butter: 20g

Water: 100ml

Yeast: 5g

Ham sausage: 3 pieces

Mozzarella: moderate

Meat floss: moderate

Note: according to the book, you'd better not eat the freshly baked bread, because a certain amount of lactic acid bacteria and acetic acid bacteria will be produced in the process of dough fermentation, which is easy to cause excessive gastric acid and lead to stomach disease. The correct way to eat bread is to put it in the air, cool it and volatilize the lactic acid and acetic acid inside.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Zui Xin She Teng Huo Tui Chang Mian Bao