1. Prepare all the ingredients. The butter is softened at room temperature ahead of time.
2. Put 250g high-gluten flour, 50g low-gluten flour, 10g milk powder, 20g caster sugar, 3g salt and 3g dry yeast powder into the mixing bowl. Sugar and salt should not come into direct contact with yeast powder.
3. Then pour in 170ml water and 35g whole egg liquid. Keep the remaining egg liquid and use it to brush on the surface of the bread.
4. First use chopsticks to stir all the dough materials into a flocculent shape with no visible dry flour.
5. Start the machine and knead the dough into a smooth dough. Add butter that has been softened beforehand, and then continue to knead the dough until a firmer translucent film can be pulled out. The dough for conditioned bread does not need to knead out the glove film like toast dough.
6. Re-round the dough, cover it with plastic wrap or a damp cloth, and place it in a warm place for basic fermentation.
7. When the dough is fermenting, prepare the filling. Boil the mixed vegetables in a pot of boiling water, then remove them and drain them for later use.
8. Ferment the dough to twice its size. The way to judge is to dip your fingers in a little dry flour and insert it into the bottom of the dough. After you take out your fingers, the dough does not collapse or shrink to indicate that the fermentation is complete.
9. Pour the fermented dough onto the kneading mat and gently press to exhaust. Don't rub it.
10. Divide the dough into equal pieces of dough, each of which weighs about 70g. Then, they were rounded, covered with plastic wrap, and allowed to relax for 15 minutes.
11. Drain the dried mixed vegetables into a bowl, add 1 tablespoon of salad dressing, stir well, and the filling is ready.
12. After the dough is relaxed, take a small piece of dough and use a rolling pin to roll it up and down from the middle position to a long strip. If the dough shrinks severely when rolling, it means that it is not slack in place. You can wait for a while, do not roll hard, so as not to damage the gluten of the dough.
13. Follow the above steps to roll out all the dough in turn, and then place it in a baking pan lined with greased paper. Leave an appropriate amount of space between each dough to facilitate fermentation.
14. Cut off the edge of the ham slice, leaving a rectangular ham slice. The cut pieces can be put into the filling and mixed well. If you use bacon, you don't need to cut it, just divide it into two.
15. Spread the ham slices on top of the dough slices, put them in the oven, and start to ferment. The oven does not need to be powered on.
16. Ferment until the volume becomes obvious, and brush a thin layer of whole egg liquid on the exposed parts.
17. Spread assorted vegetables on the bacon evenly, squeeze the salad dressing onto the surface of the bread in a zigzag pattern, then sprinkle some chopped chives and freshly ground black pepper.
18. The oven is preheated 180 degrees in advance. After the preheating is completed, put the baking pan in the middle and lower layers of the oven, set the upper and lower pipe temperature to 170 degrees, and time for 15 minutes.
19. After the time is over, immediately make it out of the oven and you can start enjoying it.
Tips:1. When kneading the dough, the amount of water is not absolute. Reserve 10g, and decide whether to add it according to the state of the dough.
2. The baking temperature and time should be adjusted appropriately according to the performance of your own oven.
