1. Cut the cheese slices into small pieces, and dice the ham.
2. Prepare the required materials and put all the materials except butter into the mixing bucket.
3. First mix the materials at low speed, then turn to medium speed to knead until the dough is smooth and not sticky, and the dough can pull out a thicker film.
4. Then add the unsalted butter softened at room temperature. After adding the butter, stir at low speed until the dough absorbs the butter, and then turn to high speed until the dough is malleable and a thinner film can be pulled out.
5. Take out the kneaded dough into a whole circle, place it on a baking tray, and cover with plastic wrap for the first fermentation. The fermentation temperature is 26-28 degrees Celsius, and the fermentation becomes twice as large as the original.
6. After the dough is fermented, take out the air and divide it into small doughs of 70G each. After rounding, cover with plastic wrap and relax for 15 minutes.
7. After the dough is loose and exhausted, roll it flat with a rolling pin, and put cheese and diced ham on it.
8. Shape the dough into a triangle, and place it on a baking tray with the mouth down and ferment to 1.5 times its size.
9. After fermenting, sprinkle a little flour and cut out patterns with a blade. Don’t cut too deep, otherwise the stuffing will be exposed.
10. Preheat the oven in advance, fire up and down at 180 degrees, and bake for about 12 minutes.
11. After the bread is baked, take it out and place it on a cooling rack to let cool. The delicious cheese and ham bread is ready, the bread is soft and delicious, plus the creamy aroma of cheese and the salty and freshness of ham, you can eat two at once.
Tips:1. It is hot in summer, it is recommended to use liquid materials after refrigerating.
2. Different flours have different water absorption. The amount of water can be added or subtracted according to the water absorption of the flour you use.
