WHAT YOU NEED

Ingredients

230 grams of starch
5 grams of fine sugar
1.5 grams of yeast
73 grams of milk
65 grams of animal fat
Protein or whole egg 16 grams
5 grams of unsalted butter
Protein or whole egg 18.5 grams
20 grams of fine sugar
1 gram of salt
13.5 grams of milk powder
1 g of yeast
5 grams of unsalted butter
Masurilla cheese in moderation
Black sesame in moderation

How TO MADE Lunch meat and cheese bread

Steps 1 to 4

1. Put all the main ingredients in the bread maker, choose procedure 12 - the dough peel function, rub and stop manually after 6-7 minutes.

2. After 2.5-3 hours of static fermentation, add ingredients other than masurilla cheese and black sesame in the additive, set the procedure 10--bread dough function.

3. After 20 minutes, manually stop the machine and take it out for inspection, by which time the dough has expanded, the film can be pulled out, and making a small loaf of bread is enough.

4. For safety's sake, I added an extra 10 minutes, and finally checked the effect again, absolutely glove film.

Steps 5 to 8

5. The dough is divided into an average of 10 pieces and rolled into an elliptical shape.

6. Place a slice of sliced lunch meat in the middle, folding the sides separately in the middle.

7. Close your mouth.

8. The harvest is placed downwards in the oven for a second fermentation: the oven is set at 40 ° C, after constant temperature the bottom is placed in a bowl of boiling water.

Steps 9 to 12

9. After the bread is fermented to twice its size, brush the whole egg juice on the surface.

10. Lay on the masurilla cheese and sprinkle the black sesame (another plate of onions and sesame I sprinkled, see picture below)

11. Preheat the oven at 180°C, medium layer, up and down the fire, about 20 minutes.

12.

Handy cooking tips

　　If you're using a more scientific bread dough, turn on the bread dough process, pause the inspection after 20 minutes, pull out the film, and stop the machine, and if the toast is steady, 10 more minutes is enough!