Ham Cornbread Rolls
1.
Put the ingredients for the dough into the mixing bucket in the order of wet first and then dry, and stir with a cook machine to the expansion stage (that is, the dough can be pulled open, the transparent film can be pulled out, and the break will be irregular shape after being pierced with a finger)
2.
Cover the dough with a damp cloth to ferment at room temperature (place in a warm place where the temperature is low)
3.
The dough will grow to 2-2.5 times the size, and the dough will be finished as soon as it is sticky with the flour.
4.
After venting the dough, divide it into two equal parts, cover with plastic wrap and relax for 15 minutes
5.
Add chopped green onion, salt and softened butter to the corn kernels and mix well
6.
Take a portion of the dough to clear the air again, roll out a rectangular shape, and spread the corn filling
7.
Roll up a long strip from one side, pinch the two ends together, and cut into 6 equal pieces
8.
Put the cut bread roll embryos into a paper cup, make all of them in turn, cover with plastic wrap, and carry out secondary fermentation at room temperature
9.
Brush the surface with egg liquid when the second shot is twice as old
10.
Sliced ham
11.
Cover the ham slices on the top of the bread, and put corn filling on the ham slices for garnish
12.
Preheat the oven for 2 minutes, adjust the upper temperature to 190 degrees, and lower the temperature to 180 degrees. The upper and lower fires are heated and the air is circulated. Place the second layer on the second floor and bake for 22 minutes.
Tips:
1. This is a small bread, try to bake it at a high temperature in a short time, so that the texture is relatively soft, the lower temperature can be lowered, and the bottom will not be too hard;
2. The baking time and temperature should be adjusted according to your own oven.
