1. Prepare the basic materials for making bread. Cut the butter into small pieces and soften it at room temperature. Weigh out an appropriate amount of high-gluten flour, sugar, salt, yeast powder and water. Put room temperature water or milk, yeast powder, high-gluten powder, sugar, salt, and eggs into the bread bucket of the bread machine in turn. Yeast powder should be separated from sugar and salt with high-gluten powder, otherwise it will reduce the activity of yeast and affect the fermentation effect. Start any kneading program and knead the dough into a smooth dough.
2. Add the softened butter and restart a dough mixing process.
3. Until the butter is completely absorbed by the dough, it reaches the state of the glove film. Then fermentation is carried out at room temperature. It is not necessary to knead the glove film, as long as the butter is completely absorbed by the dough.
4. While the dough is fermenting, prepare the ingredients for the bread filling: smoked salmon and thaw at room temperature.
5. Cut the cream cheese into small pieces and defrost slightly at room temperature
6. Wash spinach, blanch and drain the water, cut into sections
7. Mix the cheese with blanched spinach, a small amount of salt and black pepper. The amount of salt should be adjusted according to the saltiness of the smoked salmon.
8. Wipe the salmon with kitchen paper and place it on the sushi roll
9. Spread the spinach filling on the salmon, roll it up and let it rest for a while
10. The dough that has been fermented to twice the size is taken out of the bread bucket, vented and kneaded until smooth, and left to stand for 20 minutes. Roll the dough into a thick square slice, about three times the width of a toast mold or pound cake mold, and a length slightly longer than the mold. As shown in the picture, cut evenly wide strips on both sides. The number of wide bars on both sides is equal.
11. Place the rolled salmon-spinach roll in the middle, and fold the trapezoid dough sheet at the top downwards.
12. Then use the wide strips on both sides to wrap the filling.
13. When wrapping until there are a few remaining pieces, fold up the bottom trapezoid dough sheet
14. Continue to fold the two side panels crosswise.
15. Put it in the toast mold, put it in the oven, and select the fermentation program.
16. Perform a second fermentation until it is about twice as large. Brush a little egg yolk on the surface,
17. Sprinkle a little green onion and black sesame on the surface. Select the middle and lower layer, turn on the upper and lower heat, set the temperature to 170 degrees, and bake for about 20-30 minutes.
18. After roasting, take it out to let cool, buckle upside down and unmould, and slice it for consumption. The surface of the brushed egg liquid is evenly baked, the skin is crispy, and it looks beautiful.
Tips:The baking time is relatively short, because the filling is ready to eat, as long as the outer layer is cooked. There was a small piece of dough left, and other bread was baked. The amount of salmon, spinach, and cheese can be adjusted according to different molds.
