Salmon Cheese Bread
1.
The main bread ingredients are ready, and the butter softens at room temperature.
2.
All the ingredients except the butter are put into the bread bucket, and the bread bucket is placed in the Dongling bread machine, and a kneading program is selected for 10 minutes.
3.
The dough is formed and the thick film is pulled out. Add softened butter and continue to knead the dough for about 30 minutes.
4.
Wait until the transparent film can be pulled out. If you poke a hole with your finger, the edge will be smooth.
5.
Round the dough, put it in a bread machine for basic fermentation, and cover with a damp cloth to prevent the surface from drying out.
6.
When the dough is twice the original size, dip your fingers in flour and poke holes on the top of the dough without collapsing or shrinking, and fermentation is successful.
7.
Take out the dough, knead it to exhaust, weigh it into 3 equal parts, and let the plastic wrap relax for 15 minutes.
8.
Take care of the fillings when you relax the dough: salmon sausage cheese slices, salad dressing is ready.
9.
Cut the fish intestines into small dices and the cheese slices into small dices. Put them into a bowl with the salad dressing and mix well.
10.
Take a loose dough, roll it into a rectangular shape, turn it over, fit the bottom surface with the kneading pad, and spread 1/3 of the fish intestines on the dough.
11.
Roll it up and down into a roll, and then cut it into two from the middle with a sharp knife.
12.
The other two doughs and fillings are processed in sequence, placed in a bread bucket with the cut side facing up, and fermented for 1 hour.
13.
When the roll is swollen than before, gently press it with your fingers to be elastic and rebound. Brush a layer of egg liquid on the surface. Choose the "bake" program for 40-45 minutes. After it comes out of the oven, pour it out and put it in a bag to cool on a drying rack. .
14.
Isn't it beautiful?
15.
Very material.
Tips:
1. Salmon sausages can also be replaced with other flavored sausages, or boiled dried fruits, corn kernels, green beans, etc., but they must be blanched and drained before use; the salty ones are delicious.
2. Because the salad dressing is put, the inside of the bread is a bit wet, so whether you use a bread machine or an oven, the baking time can be slightly longer.
3. This method is also suitable for ovens, and the baking time and temperature can be adjusted according to the conditions of your own oven or bread maker. For more food, please pay attention to my public account: Meggy's gourmet kitchen.
