Chive Ham Cheese Bread

Name: Chive Ham Cheese Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 6g yeast; 6g salt; 40g Sugar; 40g butter; 40g Whole egg liquid; 200g Pure milk; 420g High-gluten flour; 2 pieces Ham sausage; 3 slices Cheese slices; a little Chives; a little ketchup

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Recently, I have been busy for a long time to turn on the oven, but after gnawing on the steamed buns for a long time, I really want to eat bread, especially the salty and fragrant bread. Open the refrigerator habitually: In addition to some fruits and vegetables, there are 2 sausages and a few slices of cheese, which is really to my liking. Why are you still hesitating?
Sausage, pork floss, salad dressing, and cheese-flavored salty bread have always been loved by the whole family, and they often eat it. Today: I not only put sausage and cheese, but also added green onion and tomato sauce. I believe it will be even better. The fragrance is more delicious, I really look forward to it. When the weather is warm, the best bread fermentation is fast, and the room temperature is good; before 3 o’clock in the afternoon, the delicious sausage spring onion cheese bread will be out of the oven; fragrant, fragrant, fragrant, hot, hot, hot, delicious, really delicious, I can’t wait. Let’s eat first. LG: Please help me make a cup of coffee~~~"

Chive Ham Cheese Bread

1. Prepare all ingredients.

2. Put the main ingredients except butter into the bread bucket.

3. Knead until smooth, add the softened butter cubes, and continue to knead until it spreads.

4. Take out the rounds, cover with moisturizing, and ferment at room temperature to 2.5 times the size.

5. Take out the exhaust gas and divide it into 13 parts according to the total amount, and rub the round cover film to relax it for 15 minutes.

6. At this time: Wash the chives and cut into froth, and cut the ham: 1 is divided into 4.

7. Take out the cheese slices: cut into thin strips.

8. Take a piece of dough and use a rolling pin to roll it into a tongue shape, turn it over and press the bottom edge of the sheet.

9. Then roll up from top to bottom, squeeze tightly, tidy up the ends and close down.

10. Squeeze it gently, place a section of sausage, and press it down again.

11. Send to the oven: add a bowl of hot water, ferment at room temperature to 2 times the size.

12. Brush the surface with egg wash, put cheese slices, green onion froth, and squeeze some tomato sauce.

13. Put it into the middle layer of the preheated oven: 180 degrees, up and down, and bake for about 15 minutes.

14. Take out the golden oil on the surface and let it cool.

15. The salty flavor is soft and very delicious.

Tips:
1. When it is hot, use a bread machine to knead the dough, and pay attention to opening the top cover in time to prevent the dough from overheating and wet.
2. The dough of this formula does not need to knead out a thin film like toast, just knead it until it is smooth.
3. A total of 13 breads were made: the number of sausages was not enough, and the other 5 were served directly with cheese, chives and tomato sauce.
4. The baking temperature and time need to be determined according to the actual situation of the oven and the dough, and there is no uniform standard.