Chive Ham Bread Roll
1.
Prepare the ingredients.
2.
Put the main ingredients except butter into the bread bucket one by one.
3.
Stir it with chopsticks into a flocculent shape, let it stand for more than 10 minutes, and then start the kneading program.
4.
Add the softened butter cubes when finished.
5.
After kneading until it is smooth, take a piece of dough to check the expansion. The film is not bad, and there is no need to thin the film like toast.
6.
Reorganize the dough and place it in the basin.
7.
Send to a warm and humid place to ferment to 2.5 times its size.
8.
Take out the exhaust, divide into 14 equal parts according to the total amount (the other 6 parts are used for packing), and rub the round cover film to relax for 15 minutes.
9.
Take advantage of the slack time, cut the ham slices into small cubes and put them in a bowl of chives, then squeeze in an appropriate amount of salad dressing, mix well and set aside.
10.
Take a piece of dough and roll it into a tongue shape. Use a scraper to cut a few evenly on the upper part, as shown in the figure.
11.
At the bottom of the cut, put a little chopped ham with chives (reserve some for later use), and then roll up from bottom to top.
12.
After the roll is finished, pinch the mouth tightly and place the joint face down.
13.
After everything is done, put it in a mold, send it to the oven and add a bowl of hot water to ferment until it is twice as big.
14.
Brush the whole egg liquid on the surface, and evenly sprinkle the chopped ham and shallots on the surface of the bread dough.
15.
Put it into the middle layer of the preheated oven: the upper heat is 180 degrees, and the lower heat is 175 degrees.
16.
Bake for about 15 minutes until the surface is golden and you can take it out.
17.
It's really fragrant all over the house.
18.
With a cup of coffee or milk, it is definitely a breakfast full of energy, and of course afternoon tea.
19.
Let's look at it again: the bread tissue is really soft.