Heart-shaped Corn Ham Salad Wrap
1.
First prepare the required materials
2.
Put all the ingredients of the dough into the bread bucket, and knead the dough in two procedures for about 40 minutes until the dough is even and the fascia can be pulled out for the first fermentation
3.
Use the fermentation time to make the filling. After the sweet corn kernels are cooked, the napkin will absorb the moisture.
4.
Add diced ham and salad dressing, mix well
5.
Prove in a bread machine for 1 hour until the dough doubles in size
6.
After the dough is fermented, exhaust the air and knead it evenly. Use an electronic scale to divide it into six parts. Cover with cling film and let it rest for 30 minutes.
7.
Now start to shape the dough, flatten the small dough
8.
Roll out into a rectangle, thin the bottom edge
9.
Roll up from top to bottom, tighten the mouth, and form an olive-shaped dough. Cut the dough horizontally with a knife in a V shape
10.
Fold both ends to the middle to form a peach heart shape
11.
Put the shaped dough in a baking tray, put it in the oven (unplugged), put a pot of hot water to stuff, and carry out the second fermentation for about one hour until it is twice as large.
12.
Spread a layer of egg liquid on the fermented bread, and put some cheese slices at will
13.
Put the corn ham filling on the bread
14.
Put it into the preheated oven and bake at 180 degrees for 20 minutes until the surface is golden.
Tips:
This is a super cute bread. It is very simple to shape the dough into this peach heart shape, which not only looks better, but also can put more fillings in the middle, which makes it more flavorful. I prefer sweet corn and ham, so I add corn and ham stuffing, and can also be replaced with vegetables, pork floss, tuna, etc. I put hamburger cheese slices and salad fillings on the surface of the bread. If you don't like this, you can replace it with mozzarella cheese or something else. Ketchup and Thousand Island sauce will work well. The bread uses the direct method, so it takes a whole piece of time, I make it on the weekend
