WHAT YOU NEED

Ingredients

Water and water
Yeast flour 3
High strength powder 330
White sugar 30
The Salt 2
One egg.
Butter and oil 20
Smoked salmon 200
Cheese and 200
100 of spinach
One egg yolk
A little water.
A little black sesame
A little flower.
Black pepper powder in moderation
A little salt.

How TO MADE Smoked salmon cheese pack with spinach

Steps 1 to 4

1. The basic ingredients for making bread are ready.

2. Cut pieces of butter are softened at room temperature, weighing the appropriate amount of starch, sugar, salt, yeast and water.

3. Put room temperature water or milk, yeast flour, high starch flour, sugar, salt, eggs, in turn, in the bread bucket of the baking machine.

4. Yeast flour needs to be separated from sugar and salt with high starch, otherwise it will reduce the activity of the yeast and affect the fermentation effect.

Steps 5 to 8

5. Start any one of the dough procedures and knead the dough into a smooth dough.

6. Add softened butter and restart an addition process.

7. Until the butter is completely absorbed by the dough and reaches the state of the glove membrane.

8. It is then fermented at room temperature.

Steps 9 to 12

9. You can also do it without rubbing the glove film, as long as the butter is fully absorbed by the dough.

10. While the dough is fermenting, the ingredients for the bread filling are prepared: smoked salmon defrosted at room temperature.

11. Cheese is cut into small pieces and softened at room temperature.

12. The spinach is washed, the water is boiled, and the water is filtered, but you can't cut it, because the good bread is to be eaten in pieces.

Steps 13 to 16

13. The cheese is mixed with a small amount of salt and black pepper powder.

14. The amount of salt is adjusted according to the salinity of the smoked salmon.

15. Wipe the salmon off with kitchen paper and put it on the sushi roll.

16. Spinach stuffing layered on salmon

Steps 17 to 20

17. Roll up and stand still for a moment.

18. The dough is fermented to twice the size, removed from the bread barrel, the exhaust is rubbed to smooth, and the dough is set for twenty minutes.

19. The dough is rolled into thick square slices, about three times as wide as a toast or pound cake mold, and slightly longer than the mold.

20. As shown in the figure, cut a uniform wide strip on both sides.

Steps 21 to 24

21. The number of equal widths on both sides is equal.

22. The rolled salmon spinach roll is placed in the middle, with the top tiered face folded downwards.

23. The filling is wrapped in a wide band on both sides.

24. As you go through the remaining pieces, fold the bottom layer upwards.

25. The two sides continue to be folded crosswise.

26. Put it in the toast mold, put it in the oven, choose the fermentation process.

27. A second fermentation is carried out, to about twice the size.

28. The surface is brushed with a little egg yolk, onions and black sesame.

29. Choose the middle and lower layers, open the fire, set the temperature to 160 degrees, bake for about 20-30 minutes.

30. After baking, take it out to dry, turn it upside down, cut it into pieces and eat it.

31. The surface of the brushed eggs is roasted evenly, the skin is crisp, and it looks delicious.

32. A friend who can accept the taste of smoked salmon and cheese can try it.

33. It's good to be cold.

34. The baking time is shorter, because the inner filling is ready to eat, as long as the outer layer is ripe.

35. There's a little bit of flour left, and I've baked some more bread.

36. The amount of salmon and spinach cheese can be adjusted according to the different molds.

37.