WHAT YOU NEED

Ingredients

270 grams of sailor power powder
30 grams of seafood flour
White sugar 25 grams
1/4 teaspoon of salt
Half a teaspoon of instant yeast
150cc of milk
About 50 grams of eggs.
30 grams of unsalted cream
Canned fish
Half a jar of corn
1/4 of an ounce.
Salad in moderation
A moderate amount of black pepper

How TO MADE Fish and corn salad bread

Steps 1 to 4

1. Step 1: Put all the dry ingredients (except the cream) in the bowl and then pour the liquid ingredients (the liquid part is kept 20-30cc, slowly added during the stirring process, as much as possible) 2. Mix all the ingredients and cook evenly until the dough is in a powder-free state and not sticky 3. Add the cream to the slow mixture and cook evenly 4.

2. The dough is placed in a sealed polyurethane box for the first fermentation for 60 minutes. When the first fermentation time arrives, apply your finger to the high-strength flour and stick it directly into the center of the dough. If the hole is punched and there is no sign of it, the first fermentation is complete, turn it around for another 10 minutes, and then try again in the same way.

3. Roll the dough over a wet cloth, rest for 15 minutes, and form a triangle.

4. Wrap the salmon salad with three corners.

Steps 5 to 8

5. Then squeeze all the edges.

6. Turn the dough over, put it in the oven, and do a second fermentation until it's twice the size of the dough.

7. Surface spraying to prevent fermentation in an enclosed space in the oven

8. I forgot to take a picture, please refer to the finished photo, the oven preheats the egg juice 180 degrees 170 baking 18 to 20 minutes, until the surface is golden

Steps 9 to 12

9. It took me three to five minutes to get bored, so I put it on the stove and put it on the shelf.

10. After complete cooling, sealed and stored

11. Cut profiles, organize them nicely, try a soft cotton one, eat it.