Changdi 3.5 Oven Trial: Onion Ham Bread

Name: Changdi 3.5 Oven Trial: Onion Ham Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High fan; 25g Low powder; 150g Shimizu; 22g Soft white sugar; 25g Whole chicken; 3g yeast; 30g butter; Some Ham sausage; 30g onion

by The kitchen of emblica honey

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

I got the CKTF-32GS version 3.5 of the Changdi oven. Compared with the home, I feel that this one is more suitable for home baking. The whole shell of the new version of Changdi electric oven is made of stainless steel, which is more luxurious. It has six heating tubes and a fan function to make the food heated and colored more evenly. There is also a lighting lamp inside, so you can see the food at a glance, and this lampshade You can also discount it. Before the oven came back, I hadn’t made bread for a long time, so I made the ham sausage bread that my daughter liked. She had made vegetable salad bread before. She liked it very much. This time she knead the vegetables in the dough and put fried onions on top. For the first time, I didn’t dare to use high temperature. I used 150°C and baked it on a slow fire. Check that the color is very light. Increase the temperature and bake it. If it is done once, it can be baked at 175°C for about 20. Minutes. "

Ingredients

250g High Fan
25g Low Powder
150g Shimizu
22g Soft White Sugar
25g Whole Chicken
3g Yeast
30g Butter
Some Ham Sausage
30g Onion

Changdi 3.5 Oven Trial: Onion Ham Bread

1. Prepare ingredients.

Changdi 3.5 Oven Trial: Onion Ham Bread recipe

2. Put the bread machine in the program, liquid first, then solid, add water, eggs, sugar and salt in addition to butter and put it diagonally, low in powder, high in powder.

3. Put the bread machine in the program, liquid first, then solid, add water, eggs, sugar and salt in addition to butter and put it diagonally, low in powder, high in powder.

4. Knead the dough until smooth and add softened butter.

5. Knead the dough until smooth and add softened butter.

6. Knead the dough to the expansion stage. Perform the first fermentation.

7. Prepare the onions and ham, and fry the onions in small portions for later use. Dice the ham.

8. Prove the dough to double its size

9. Prove the dough to double its size

10. Vent the dough, add the ham and dried onion, and knead gently.

11. Vent the dough, add the ham and dried onion, and knead gently.

12. Divide into 6 equal parts.

13. Take a small piece of dough, unroll it, and roll it up again.

14. Put it in a baking tray lined with greased paper.

15. Put it into the oven for the second fermentation.

16. Prove to 2 times the size, knife the bread.

17. Rinse the egg liquid.

18. Sprinkle with fried shredded onions.

19. 15. Squeeze the salad dressing. Preheat the oven to 150 degrees, and fire up and down.

20. Put it in the middle and lower layer of the oven and bake at 150 degrees for 15 minutes. Later, the color was not deep, and the second layer was heated to 165 degrees and lowered to 150 degrees and baked for 10 minutes. (You can choose the upper and lower fire to bake at 175 degrees for about 20 minutes and bake until it is colored)

21. Put it in the middle and lower layer of the oven and bake at 150 degrees for 15 minutes. Later, the color was not deep, and the second layer was heated to 165 degrees and lowered to 150 degrees and baked for 10 minutes. (You can choose the upper and lower fire 175 degrees to bake for about 20 minutes.)

22. Toasted bread.

Tips:
1. It is easier to dissipate heat when slitting the bread.

2. When kneading the dough, leave a little for cleaning first, and slightly increase or decrease according to the water absorption of the flour.