Scallion Cheese Ham Bread
1.
100 grams of raw pumpkin is steamed in water. After steaming, add 50 grams of sugar and press it into pumpkin puree while it is hot.
2.
Put all the ingredients except butter into the bread bucket, stir into a flocculent shape, turn on the kneading function, add the butter after forming a dough, and knead the thick film. My bread has hardly been kneaded out of the glove film, mainly because of the limited time. I personally feel that the two fermentations are in place, and it is also very soft. The amount of whipped cream here is for your reference, because the steamed pumpkin will release moisture, and the whipped cream needs to be added slowly according to the humidity of the dough. Almost 100 grams of whipped cream are used before and after.
3.
The kneaded dough is left to ferment. This is the appearance of fermented dough.
4.
The fermented dough is ventilated and knead evenly, and weighed into 8 equal parts.
5.
A 50g piece of ham sausage is divided into two; take a portion of the dough and roll it into a dough slice, roll the ham sausage into it, and close it down.
6.
Make 8 copies one by one and send them into the oven for two servings.
7.
The second serve is complete. At this time, preheat the oven to 160 degrees.
8.
Brush the surface with sugar water, sprinkle an appropriate amount of mozzarella cheese, and then squeeze the Thai sweet chili sauce. You can also squeeze it with tomato sauce or salad dressing. I think the Thai sweet chili sauce tastes more colorful.
9.
Sprinkle chopped green onions at the end.
10.
Put it into the middle and lower level of the oven at 160 degrees for about 15 minutes. My temperature and time are for your reference. After all, there are differences between ovens.
