Cheese Ham Bread
by Maggie
Favorite
Difficulty
Easy
Time
30m
Serving
2
To eat bread, but also to eat meat
1. 1. Put all the ingredients in the bread bucket (except butter)
2. 2. The bread machine selects the "kneading" program, and the adjustment time is 15 minutes
3. 3. Put in the softened butter and continue the "kneading" procedure for 10 minutes
4. 4. After the program is over, check the state of the dough and pull out the patterned film.
5. 5. Take out the dough, place it in the fresh-keeping box after being rounded, flatten it gently, and put it in the fermentation box for the first fermentation, 30 degrees, 75% humidity, time 60 minutes
6. 6. The state after fermentation is about twice as large as the original
7. 7. Take out the dough and divide it into 6 equal parts, roll the round lid and let it stand for 10 minutes
8. 8. Roll out the tongue shape
9. 9. After turning over, arrange the shape, put the luncheon meat in the middle, and squeeze a little tomato sauce
10. 10. Roll from top to bottom, close the mouth and squeeze it tightly, and place it on the kneading panel down the mouth
11. 11. Cut in the middle of the bread embryo, without dividing the bottom
12. 12. Fold in half and place it in the mold, put it into the fermentation box for the second fermentation, 35 degrees, humidity 85%, 30 minutes
13. 13. The state after the second shot is about twice as large as the original. After taking it out, apply whole egg liquid on the surface
14. 14. Squeeze the salad dressing and spread mozzarella cheese
15. 15. Put it into the middle layer of the preheated oven, heat up and down at 165 degrees, 20 minutes
16. 16. Take it out immediately after baking, and keep the bread on the cooling rack to cool
Tips:Oven: CO-530E
Fermentation tank: Cass CF6000
High powder: Xinliang Low powder: Xinliang
1. The kneading time of the bread machine should be determined according to the performance of the bread machine and the state of the dough, and should not be blindly followed
2. The fermentation time should be adjusted according to the fermentation state of the dough
3. The baking time and temperature are for reference only, and should be adjusted according to the oven performance and baking habits
