Ham Rolls
1.
Weigh and prepare the required materials;
2.
Put high-gluten flour, milk, whipped cream, whole egg liquid (40g), fine sugar, yeast, and salt into the mixing cup of the chef's machine, and start kneading;
3.
Knead to the complete stage;
4.
Arrange the dough and place it in a warm place for the first fermentation;
5.
When the dough is fermenting, put the corn kernels and pea kernels in a pot to cook, let cool and set aside;
6.
When the dough grows twice as big, the first fermentation is over;
7.
Take out the dough, let it rest for 25 minutes after exhausting;
8.
When the dough is loose, cut the ham into small cubes;
9.
Roll out the loosened dough into a rectangular cake;
10.
Brush the surface of the dough with tomato sauce evenly, sprinkle with corn kernels, pea kernels, and ham;
11.
Sprinkle mozzarella cheese on top;
12.
From top to bottom, roll the dough into a cylindrical shape;
13.
Divide the cylindrical dough into 6 equal parts with a knife;
14.
Cut the surface up and put it into the mold;
15.
Put the mold into the oven, put in a plate of hot water, and carry out the second fermentation;
16.
When the dough grows 1.5 times larger, the second fermentation is over;
17.
Brush a thin layer of egg liquid on the surface of the dough and drizzle with an appropriate amount of tomato sauce;
18.
Put the mold into the preheated oven, set the temperature up and down to 180 degrees for 30 minutes;
19.
After taking it out, put it on the drying net to cool;
20.
Ready to eat.
Tips:
1. When the dough is fermented, you should observe the growing state of the dough according to your own home environment;
2. The baking time and temperature should be set according to your own oven, and tin foil should be covered after coloring to avoid excessive coloring;
3. This bread is great for breakfast. It is best to heat it up before eating it for a better taste.
