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HOMEOnion and ham bread
Love and freedom, the square of the goddess of freedom.
WHAT YOU NEED
Ingredients
200 grams of high-quality flour32 g of white sugar20 grams of egg juice8 grams of milk powder2.5 grams of dry yeast20 grams of butter120 grams of waterIngredients: three hamsSurface decoration: moderate amount of egg juiceSurface decoration: onion beads in moderation2.5 grams of salt
How TO MADE Onion and ham bread
Steps 1 to 4
1. Collection of materials
2. High-strength flour, sugar, salt, milk powder, dry yeast are mixed evenly, then poured into egg juice and water, and kneaded into a dough.
3. In fact, I didn't measure the weight of the water, but I added water slowly as I rubbed the dough, adding what I thought was appropriate.
4. After a small thin film can be pulled out of the dough, add butter and continue to knead.
Steps 5 to 8
5. Continue to rub until the expansion stage where the film is pulled out.
6. The finished dough is placed in a bowl, covered with a preservative film, and first fermented at room temperature.
7. When the dough is fermented, prepare the ham and the onion beads, the ham is peeled off the packaging, everything is for two, spare
8. Remove the onion leaves, clean them, and then cut them into beads for backup.
Steps 9 to 12
9. When the finger of the flour pierces a hole in the top of the dough, the hole neither collapses nor shrinks, but remains in its original form, the fermentation is complete.
10. The fermented dough is exhausted, divided into six equal parts, kneaded, covered with a preservative film, relaxed at room temperature for 15 minutes
11. Take a piece of dough and make a square.
12. Over the top, thin on the bottom
Steps 13 to 16
13. Roll from top to bottom, squeezing the interface.
14. Place the interface downwards.
15. Use this to make the other rolls in turn, and then slowly rub them from the middle to the sides.
16. If the dough is noticeably shrinking, let it loosen for a while and continue to rub.
17. You can take six rolls in a row.
18. After rubbing to a sufficient length, the fore and tail are joined together, surrounded in a circle, with half of the ham in the middle.
19. You have to squeeze the interface, otherwise it will explode when baking.
20. I'm not very good at this.
21. After forming, the bread is placed in a warm, moist place for a second fermentation.
22. After the second fermentation, the egg juice is brushed on the surface and the right amount of onion beads are sprinkled.
23. Oven middle layer, 180 degrees, about 15 minutes
