The next day, I made another one to eat, changed the shape and the filling, a little bit of freshness and at the same time satisfied the taste! Enjoy this and improved 1% of the happiest feeling of baking!

WHAT YOU NEED

Ingredients

250 grams of high-quality flour
50 grams of warm water
100 grams of milk
30 grams of white sugar
1 gram of salt
3 grams of yeast
20 grams of rice oil
The filling: moderate
120 grams of ham for lunch
Three onions
Cinnamon 1 petal
15 grams of peanut oil
30 grams of lettuce
30 grams of tomato sauce
6 inch bottom moulds 1

How TO MADE Private onion ham sliced bread

Steps 1 to 4

1. Put all the bread ingredients in the bread machine first and knead once, then ferment with the dough.

2. It's time to use your fingers to lift the air out of your face without shrinking it.

3. Mix until the dough is smooth

4. The dough is kneaded into a large dough, about 0.8 cm thick.

Steps 5 to 8

5. Cut the lunch meat into small grains, stir-fry it, and add the celery and onions to the mixture.

6. Squeeze the surface of the skin into salad dressing and tomato sauce

7. Average lunch filled with meat and onions

8. Cut into small squares with a scraper

Steps 9 to 12

9. Then the small squares are stacked randomly and placed in the mold (the mold touches the peanut oil in advance)

10. Because there is no hollow mold, a cup is placed in the middle to help shape the fermentation.

11. In the oven, cover with a preservative film and ferment at low temperature for 20 minutes to 2 times the size.

12. The oven is preheated in advance, baked for 40 minutes at 150 degrees up and down, baked for 15 minutes until it turns color and then covered with tin paper to continue baking.

Steps 13 to 16

13. The finished graphic is super appetizing!

14. The finished graphic, crispy on the outside, soft on the inside, lace!

15. Map of the finished product

Handy cooking tips

　　This bread is baked carefully, mine is almost baked, baked at 150 degrees for 40 minutes, baked for 15 minutes and then covered with tin paper to continue baking, the temperament of each oven is different, adjust accordingly!