Ham and Salad Bread
1.
Raw material preparation.
2.
Add water, eggs, salt and sugar to the bread bucket diagonally.
3.
Add high-gluten flour, milk powder and corn oil.
4.
Add cake flour and put yeast powder on top.
5.
Start the dough-making program.
6.
After the end of a program, add another program to make dough.
7.
The reconciled dough is fermented at room temperature to about twice its size.
8.
Take out the bread, knead it and let it rest for 15 minutes.
9.
The loosened bread is divided into 50 grams of dough. (Excess dough, save for it)
10.
Roll out the dough into an oval shape.
11.
Put it on a baking sheet lined with parchment paper for the final fermentation.
12.
During the fermentation period, prepare the ingredients; the chives only need green onion leaves, wash and chop finely, and smash the eggs.
13.
The fermented noodles are brushed with a layer of egg liquid, and the middle is slightly cut with a scraper.
14.
Put the ham in the middle.
15.
Sprinkle chopped green onion, and then squeeze the salad dressing in a zigzag shape on top.
16.
Put it into the preheated oven, and heat the middle layer up and down at 180 degrees, and bake for about 15 minutes.
17.
When the surface is golden, just take it out.
Tips:
1: Inspect the fermentation of the dough. Pressing with your hands will not rebound and slightly tension, which means the final fermentation is over.
2: The egg liquid used to wipe the noodles is an amount outside of the formula.