1. According to the manual bread making process, knead the bread ingredients into dough, knead it to the expansion stage where the film can be pulled out, ferment to 2.5 times at room temperature (it takes about 1 hour at 28°C), and discharge the fermented dough Air, knead into a circle, and ferment for 15 minutes.
2. Roll out the dough that has been fermented in the middle to a rectangular dough sheet (sprinkle some flour on the cutting board to prevent sticking).
3. Squeeze a layer of salad dressing on the dough. Leave a gap of at least 1 cm wide at the lower end not to squeeze.
4. After squeezing the salad dressing, sprinkle a layer of pork floss. Leave a gap of at least 1 cm wide at the bottom not to sprinkle the meat floss.
5. Brush a layer of whole egg liquid on the 1 cm gap left at the bottom of the dough sheet.
6. Roll up the dough sheet from top to bottom (start from the end that has not been brushed with egg liquid), and roll it tightly. Close the mouth down and become a long dough.
7. Cut the long dough horizontally for 5 knives, and cut into 6 small doughs of the same size.
8. Put the cut dough in a bread tray with a diameter of 10 cm, with the cut side facing up. After the final fermentation, the dough will be fermented for about 40 minutes at a temperature of 38°C and a humidity of 85%. It is known that the dough has doubled its original size.
9. Cut the ham slices in half.
10. Brush a layer of whole egg liquid on the surface of the fermented dough.
11. Spread half a slice of ham on each dough.
12. Squeeze the salad dressing on the surface of the dough, put it in a preheated 180℃ oven and bake for about 15 minutes, until the surface is golden brown.
13. Toasted pork floss ham bread.
14. Let's take a close-up piece of bread! (*^__^*) Hehe...
Buy on JD
Buy on Amazon