WHAT YOU NEED

Ingredients

370 grams of high starch flour
250 ml of pure milk
One egg.
25 grams of white sugar
6 grams of salt
4 grams of yeast
20 grams of oil
A moderate amount of ham

How TO MADE Bakery version of ham bread

Steps 1 to 4

1. Preparing all the materials

2. Materials other than yeast and oil are placed in the packaging barrel.

3. Select menu 7 of the dough procedure, stir for 10 minutes into the dough

4. Long press the start/stop key to cancel the procedure.

Steps 5 to 8

5. (It used to take 20 minutes, but now it takes 10 minutes.)

6. Press a small hole in the middle of the dough, put the yeast in the bag, and add the oil.

7. The baking machine bucket can be covered with a preservative film or kitchen paper to prevent oil spills.

8. Re-select menu 7 and mix for 20 minutes.

Steps 9 to 12

9. At the end of the stirring, remove the dough and remove the stirring leaves from the barrel (to prevent the latter from fermenting well after the exhaust).

10. The board and hand are greased separately, the dough is kneaded, and the ham is crushed.

11. (Ham can be sliced at the same time, depending on the size of the individual)

12. Press the ham slightly inwards and roll the dough into clusters.

Steps 13 to 16

13. The rolled dough is put back into the bread maker's bucket with the stirring leaves removed, and the power is plugged in.

14. Select the dough-making procedure from menu 8, showing 1:30 minutes.

15. Waiting for fermentation

16. When the fermentation is left for 1 minute, i.e. at 0:01, the dough is basically 2-3 times bigger than the original, the machine will stir for a few minutes. Exhaust, but we removed the stir leaves in advance, it doesn't matter much.

17. After serving the dough, directly select the baking procedure from menu 12, the screen displays 1 hour, but usually the bread is OK after 50 minutes.

18. Turn off the stove and enjoy the scented bread slowly.

19.