Fancy Scallion Ham Bread
1.
Pour the boiling water into the flour, blanch it and stir it evenly, spread the blanched medium seed to cool for later use.
2.
Put all the ingredients except the oil and the medium dough into the bread machine and stir (knead for 20 minutes).
3.
Knead the dough until it becomes elastic, add butter and continue mixing (it takes about 20 minutes to mix in the bread machine).
4.
After adding the butter, stir it into a smooth dough. After the dough is stretched to form a thin film, put it in a container and cover the hair with plastic wrap. The basic fermentation will begin, and the fermentation will be twice as large, and it will be ready without shrinking when you poke it with your hand. .
5.
Take it out, vent it, and divide it into three doughs of the same size and round them. Cover with plastic wrap and leave on 饧 for 10 minutes.
6.
Roll out the dough that has been on the 饧 for fifteen minutes into a strip.
7.
Wrap a piece of ham in it.
8.
Turn the bag upside down, and cut it at equal distances on top, don't cut it.
9.
Put the shape, put a slice of bread to the left, the next slice to the right, staggered in different directions, and then press the ham sausage to make the pattern fall down.
10.
Put it in a warm and humid place and finally ferment. Coat the surface of the fermented bread with whole egg liquid and sprinkle with chopped green onion.
11.
Put it in a warm and humid place and finally ferment. Coat the surface of the fermented bread with whole egg liquid and sprinkle with chopped green onion pickled with salt.
12.
Put it in the preheated oven, 180 degrees, middle layer, 16 minutes (after the middle bread is colored, it should be covered with tin foil.
Tips:
Don't cut the dough when cutting the ham. Stagger the front, back, left and right through the connection of the bottom of the dough, and then press it down. This pattern has a three-dimensional effect.
