Bread is my theme of the month, both because it challenges my patience and because I enjoy the process, and the joy in my heart every time I see a finished product is beyond words.Thinking about the persistence in the face of failure when I first started to touch bread, it's all worth it today.Honestly, I've spilled bread twice before, and both times it was the same failure, it was over-fermented, and looking at the result of the work I'd spent more than three hours making, I couldn't see how helpless it felt not to eat it, and taking a bite of that sour bread, I remember it fresh.Since then, I've been saying to myself, why can't I do what others can do and I can't do it myself? I'll find a way, so I brought the equipment and materials needed to make bread (bread maker) in my car and came to the face-to-face training point to learn, the face-to-face teacher was someone I used to know.Under his tutelage, I really succeeded, thank you to the people who helped me all the way, thank you, I really love the top, not the three-point heat!

WHAT YOU NEED

Ingredients

280 grams of high-quality flour
150 grams of water
10 grams of egg juice
15 grams of butter
1/4 teaspoon of butter
1 teaspoon of milk powder
10 grams of egg juice
1 teaspoon of dry yeast
Salad sauce in moderation
Meat loose in moderation
A moderate amount of ham
The right amount of vegetables

How TO MADE Meat and ham bread

Steps 1 to 4

1. Suitable for the required ingredients.

2. All ingredients are placed in the container (from liquid to powder), except butter.

3. It is mixed in strips with chopsticks to prevent the powder from spilling.

4. The first start of the bread maker's quick kneading procedure is 20 minutes.

Steps 5 to 8

5. After the first kneading, put in the butter, and start the fast kneading process of the bread maker for the second time for 20 minutes.

6. At the end of the rubbing, rub until the expansion stage of the film can be pulled out.

7. Take out the mixing knife from the bread pan.

8. Start the fermentation process.

Steps 9 to 12

9. Fermented to 2.5 times the size.

10. About an hour, fermented to 2.5 times the size.

11. Remove the dough and exhale.

12. Divided into eight parts, rolled in a circle, fermented for 15 minutes.

Steps 13 to 16

13. The middle of the fermented dough is pressed flat, and the dough is kneaded into a relatively flat oval with a doughnut stick.

14. After rolling, collect.

15. The molded dough is placed in a baking tray for a second fermentation, about 40 minutes.

16. Fermented to twice the size.

Steps 17 to 20

17. After fermentation, remove and rub a layer of egg juice on the surface.

18. Preheat the oven, 180 degrees, for about 15 minutes.

19. Bread after baking.

20. Backup

21. Cut it with a knife, don't cut it.

22. Clean the vegetables beforehand, take one and put it in the bread.

23. Put the ham on the belly.

24. The salad sauce is wrapped in a fresh-baked bag, and a hole is made with a toothpick, which is applied to the intestines of the ham.

25. Do it right.

26. You can eat it.

Handy cooking tips

　　Steps 11 to 12 are faster, and the bread needs speed.To make this bread, I had to be patient, it took me almost four hours, the fermentation process is long, it takes too long to ferment, it tastes sour, and the bread is not edible.