Finger Bread & Ham Egg Cup
1.
Take 25g of clear water to dissolve the dry yeast and let it stand for 5 minutes, mix the flour and snowflake salt, pour in the yeast water and the remaining clear water, mix the gouache with chopsticks and mix well.
2.
Put it in the refrigerator and ferment for 22-24 hours until the volume is enlarged and the surface of the dough is in the shape of large bubbles.
3.
Sprinkle flour on the operating table, apply flour on your hands (the amount is not included in the formula), remove the dough from the bowl, turn the dough from the periphery to the center, bottom down, and make it into a smooth surface dough, and wake up for 5 minutes.
Turn on the oven to preheat 230 degrees.
4.
Stretch the dough with your hands to form a dough sheet, about 21cm in length and 7cm in width.
5.
Cut the dough into small pieces, about 3cm wide.
6.
Turn the baking pan with the flat bottom facing up, sprinkle powder, and transfer the dough to the baking pan. Bake the middle layer at 230 degrees for about 10 minutes until the surface is colored.
7.
Ham and egg cups.
To bake a bowl, put butter on the inner wall, put 3 slices of ham into the bowl, knock an egg into the bowl, sprinkle with a little salt, and a little freshly ground black pepper. In the middle of the oven at 200 degrees, 16 minutes. Sprinkle chopped mint leaves out of the oven.
Tips:
I use all-purpose flour for this bread stick, which is the kind of flour that people usually make noodles and buns. If you use high-gluten flour, increase the amount of water appropriately.
This is a kind of bread that has been fermented at low temperature for a long time. I personally feel that it tastes very good. The original taste of wheat is also very strong.
Snow salt is used for the salt. If not, it can be replaced with ordinary table salt, and the amount can be reduced by 1g.
This egg yolk is not liquid. If you want a liquid taste, you can bake it for three or four minutes less.
