I want to change my taste, I want to eat salted bread, I want to add ham, I want to make some flowers, I want to eat this for breakfast tomorrow.In fact, every time I make breakfast the next day after work in the evening, the moment the delicious oven comes out, the house is full of fragrances, I can't resist the desire, I want to taste a fresh piece, the taste of the inside and the outside is the best to eat, but I'm afraid I can't stop, eating before going to bed is a burden on the stomach, so every time I force myself to be patient, this feeling is the most complicated!

WHAT YOU NEED

Ingredients

A moderate amount
250 grams of high-quality flour
Bread additives (not excluded) 1 g
8 grams of milk powder
20 g of white sugar
30 grams of egg juice (for the remaining brush surface)
5 grams of salt
B moderate
130 grams of milk
C moderate
20 grams of butter
2.5 grams of dry yeast
D moderate
Chopped garlic or chopped onions

How TO MADE Ham and wheat bread

Steps 1 to 4

1. Add a good weight of B milk to the baking machine and to the baking pan in part A of the list of ingredients, open it and mix it on the side of the side function.

2. The milk is adjusted according to the moisture absorption of the flour and the data given is for reference only.

3. After stirring for a dozen minutes, the dough becomes smooth and uniform, at which point the butter and dry yeast added to Part C continue to be stirred.

4. After a smooth process, pull a piece of dough round and then stretch it to the four sides to observe, if it cannot become a thin film that can pass through the fingerprints, it is necessary to add a smooth process to continue stirring, in the process pay attention to pause at any time to pull the dough to stretch the observation, to reach the state, and do not stir too much, to stretch the dough to make the dough become messy lose strength.

Steps 5 to 8

5. And the good dough is wrapped in a freshness bag and a bucket to keep the water fermenting for about 50 minutes, allowing the dough group to swell to twice its size.

6. I developed the function of fermentation in the oven, and I put a stainless steel plate with water on the heating pipe below to keep the humidity.

7. The fermented dough is divided into an average of four doses, the exhaust is rubbed round and lightly, the coating is loosened for a few minutes.

8. One by one, the ingredients are cut into rectangles of the same length as the intestines of the ham, and then the intestines of the ham are rolled from top to bottom.

Steps 9 to 12

9. As shown in the figure, use a scraper to cut the largest part of the front of the rolled ham into small sections of about 1.5 cm, keeping the thickest part of the dough and not cutting it.

10. As shown in the figure, the uncut portion of the roll is placed down on a pan covered with oil cloth, and the cut portions are pulled apart to the sides and folded flat to the sides.

11. Be careful to keep a distance and leave room for fermentation expansion.

12. A stainless steel plate with water on the bottom cushion keeps the moisture, developing the fermentation function for 1 hour.

13. The volume is expanded to twice the size, the oven plate is removed, the stainless steel plate for moisture preservation is removed, the oven is preheated, the fire is set to 180 °C and the fire is set to 160 °C.

14. Scrub the surface of the bread with egg juice and sprinkle a layer of chopped garlic or chopped onions.

15. Put it in the oven and bake it for 25 minutes.

16. In the first 10 minutes, pay attention to the observation that the surface is colored to the desired level by covering it with a layer of tin paper, in order to prevent excessive coloring of the surface, but the interior is not ripe.

17. After covering it with tin paper, continue baking until the set time and it will be ready for cooking.

18. The time has come, the delicious oven is out, the house is full of fragrance!

Handy cooking tips

　　This is enough to make four loaves of bread.