Ham Bread

Ham Bread

1. Weigh the necessary materials for the bread.

2. Prepare the ingredients.

3. Pour clean water into the bread bucket, add sugar and salt.

4. Add 10 grams of egg liquid.

5. Add milk powder and high-gluten flour.

6. Sprinkle yeast powder on the flour.

7. Knead the dough for 30 minutes, open the lid and look at the dough. The surface of the dough is smooth at this time.

8. Grab a small piece of dough with your hands. Although you can unfold a layer of film, holes will appear if you don't hold it much, and the dough is in the expansion stage.

9. Add butter, close the lid, and knead again for 15 minutes.

10. Kneaded dough.

11. Grab a small piece of dough with your hands, you can stretch out a very large and thin film, and the dough is almost at its complete stage. (No artificial beating at all)

12. Use the dough to round it, put it in a bread bucket, and ferment to 2.5 times the original dough.

13. The fermented dough is taken out, vented and kneaded into the size of the original dough.

14. Divide into 5 more evenly divided portions.

15. Cover with plastic wrap and let stand for 10 minutes.

16. Take a portion and knead it into a long strip.

17. Wrap the dough on the ham sausage.

18. Finish them one by one and put them in a baking tray lined with greased paper, and carry out 2 fermentations.

19. The bread embryo is fermented. (If the temperature is low, you can put a bowl of hot water at the bottom of the oven, put the baking tray in the oven, and use the fermentation function of the oven to ferment, or put the baking tray in a clean foam box, in the 2 boxes of the box. Put a cup of hot water on each corner and cover for fermentation)

20. Spread a layer of egg liquid on the bread dough and sprinkle with an appropriate amount of ground peanuts and sesame seeds.

21. Put it in the preheated oven at 200 degrees for about 20 minutes.

Tips:

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1: The fermentation time is related to the temperature, and the specific time depends on the situation.

2: After the fermented dough is exhausted, divide the required number of portions, and carry out intermediate fermentation (also called wake-up), which is to better shape the bread in the later stage.

3: When putting the raw materials, it is best to put the liquid first, then the flour, and then put the yeast on the top.

4: The water is preferably warm water of about 30 degrees, which is more conducive to the fermentation of the dough.

5: The egg liquid can be brushed or not. If you want to brush, because the second fermentation of the bread embryo, the skin is quite "tender", and it will break when you blow it, so be careful to avoid brushing the skin and affecting the finished product.

6: The baking time depends on each oven.