Cheese Ham Bread
1.
All dough materials except butter are put into the bread machine in the order of liquid first, then flour, and a kneading program is started.
2.
After a kneading procedure is over, put in softened butter, and then start a kneading procedure. At this time, the expansion stage has been reached.
3.
Carry out basic fermentation and ferment to twice its original size.
4.
Take out the exhaust, divide into 9 equal parts, cover with plastic wrap and relax for 15 minutes.
5.
When the dough is relaxing, let's make the filling: cut the cheese slices in half, stack the two slices together, and put the crispy sausage.
6.
Roll up from the bottom up, and make other fillings in the same way.
7.
Take a dough and roll it into a round piece, put in a filling, wrap it like a bun, and pinch it tightly.
8.
Place it upside down and tidy it up a bit to make the shape look better.
9.
Make the other dough in the same way and put it in a non-stick baking pan.
10.
Warm and humid place for secondary fermentation.
11.
Ferment to 1.5 times the original size, and brush a layer of egg liquid on the surface.
12.
Put it into the middle layer of the preheated oven, and heat up and down 180 degrees for 25 minutes (cover with tin foil after coloring).
13.
Eat it while it's hot after it's out of the oven. At this time, the cheese is in a melted state and is very creamy.
14.
With fruit and milk, it is great for breakfast.
Tips:
Please adjust the temperature according to the temperament of your own oven; the water absorption of the flour is different, you can reserve 10g of pure milk; reserve a little egg liquid to brush the surface; the mouth must be pinched tightly, otherwise the filling will be exposed during the baking process; the baking tray is used The one is a 28*28 non-stick gold plate.
