Ham and Vegetable Bread-winners of Lezhong Colorful Summer Baking Competition
1.
Prepare the ingredients first. Cut the ham and carrot into small pieces. After boiling the edamame, boil it for 5 minutes and let it sit for 5 minutes. Buy canned corn. The appropriate amount I mentioned above should be added according to personal preference, but it should be noted that vegetables must be drained before operation. Pour the liquid of the main ingredient into the basin, then add the solid, stir evenly with chopsticks, cover with plastic wrap and let it stand for 10 minutes.
2.
After 10 minutes, start to knead the dough, knead the dough until it is as shown in the picture, and open a piece of dough so that the edges of the holes are jagged.
3.
Then start a shot at room temperature. In summer, the room temperature is about 24 degrees, so it can be fermented quickly. When the dough becomes twice its original size, one shot is completed.
4.
Take out the dough that has already been made, use a rolling pin to exhaust it, and fold it in half repeatedly to exhaust the air in the dough.
5.
Next, knead the vented dough into a smooth dough, cover it with plastic wrap and let it proof for 15 minutes.
6.
Roll out the proofed dough into a big thin circle, and roll it out evenly.
7.
Spread the ham and vegetables evenly on the big round cake.
8.
Roll one end of the dough inward, roll it into a cylindrical shape, and set aside.
9.
Then use a knife to evenly cut into 8 pieces and place them neatly on a baking tray. Spray water on the surface (use a watering can) to cover with plastic wrap, and perform two shots at room temperature.
10.
When the dough is twice as large as the original dough, we can brush the egg liquid, and at the same time, the oven begins to preheat.
11.
The salad dressing is drawn in a "Z" shape and squeezed into the dough surface.
12.
After 5 minutes, the preheating of the oven is complete. Put the baking pan into the middle of the oven, and bake at 180 degrees for 20 minutes. Bake it until the surface is golden and ready to be out of the oven.
13.
The bread is out of the oven, open the oven, take all the baked bread to the baking net to cool down, and store it in a bag when the temperature is the same as the palm of your hand. Remember to freeze if you can't finish it.
14.
Can't wait, start it while it's warm, full of fillings, soft dough, do you want to bite it?
15.
Finally, a few finished pictures
16.
What a temptation...
