Bamboo Charcoal Ham Cheese Bread

Name: Bamboo Charcoal Ham Cheese Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250G High-gluten flour; 50G Low-gluten flour; 5G Edible bamboo charcoal powder; 4G yeast; 190ML milk; 20G Unsalted butter; 3 slices Ham; 3 slices Cheese slices; 70G Mozzarella cheese; 20G Caster sugar; 2G salt

by KL Le Yoyo

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Bamboo charcoal is widely used in food cooking, baking, storage and preservation. In recent years, bamboo charcoal is very popular; especially when it is added to food when making baked dishes.

The bread is filled with ham and cheese. These two ingredients can make the simple bread have a different taste after baking; the family especially likes this kind of fragrant cheese-flavored bread.

When I woke up in the morning and ate this bread, I felt very satisfied and happy. I like to make hot bread at home. You can make both sweet and salty bread by yourself. "

Bamboo Charcoal Ham Cheese Bread

1. Put the ingredients milk-flour-sugar-salt-bamboo charcoal powder-yeast into the bread bucket according to the steps; start kneading mode I (15 minutes) for kneading.

2. After 15 minutes, put butter at room temperature after the kneading process is over.

3. Continue to start the kneading mode II (35 minutes) for kneading. After 35 minutes, the kneading is finished, covered with plastic wrap, and placed in a warm place in the room for the first fermentation to 2.5 times the size.

4. After about 1 hour, the dough will rise to 2.5 times the size of the dough.

5. Sprinkle a little high-gluten flour on the tabletop and take out the fermented dough; sprinkle a little high-gluten flour on the dough and gently press the air out with the palm of your hand.

6. Divide into 4 equal parts (about 130G per piece of dough).

7. Roll into a round dough and cover with plastic wrap and let the dough rest for 15 minutes.

8. Sprinkle a little high-gluten flour on the surface of the dough after standing to prevent sticking, and roll it into a 20cm long strip with a rolling pin.

9. Spread the sliced ham on the dough, then tear the cheese slices into small pieces and spread them on the ham.

10. Then roll up the dough from the long direction, and press it while rolling.

11. Knead tightly at the end to form a long strip; knead the finished dough with both hands until it is about 25cm long.

12. Place the dough neatly on the baking tray, spray a little water on the surface of the dough; put it in the oven for the second fermentation 1.5 times for about 40-50 minutes.