#柏翠大赛# Scallion Cheese Ham Bun
1.
Put in the bread machine in order: 50g warm water, 50g milk, 30g whole egg liquid, 20g sugar, 1g salt, 150g high-gluten flour, 50g ordinary flour, 2.5g yeast.
2.
After kneading the dough into a dough, add 15g of butter and continue to knead the dough.
3.
Cut a piece of dough and pull out a large piece of film, which is the expansion stage, without the glove film (complete stage).
4.
Use the remaining temperature of the bread machine to ferment, and cover the bucket with a fresh-keeping bag to keep the dough moisture.
5.
The dough has grown to 1.5 times its size. Dip some flour on your hands and poke on the dough. Does not collapse or retract.
6.
After the dough is exhausted, divide it into six evenly. Cover the fresh bag and let it rest for 15 minutes.
7.
Roll the dough into a thin sheet, sprinkle with diced ham, and roll it up with a scraper (because the dough is wet and sticky).
8.
After rolling up, squeeze the mouth firmly.
9.
Roll into thin strips. Put it in a boat-shaped paper film.
10.
Preheat the oven to 40 degrees for the fermentation program, put a bowl of hot water under it, keep the humidity, and ferment for 20 minutes.
11.
The fermented bread is coated with whole egg liquid. Squeeze the salad dressing and ketchup.
12.
Sprinkle with cheese and chopped chives.
13.
Preheat the oven, turn on the heat for 180, and then turn on the heat for 170. Put it on the middle and lower level. Bake for seventeen minutes.
14.
Coming out! The whole house was filled with the smell of milk and chives.
15.
The way the fragrant soft bun looks after being cut, is there any temptation to you.
Tips:
1. The top cover of the bread machine must be opened when mixing the dough.
2. To check whether the dough has reached the complete stage, be sure to use a "knife" to cut a piece instead of grabbing a piece by hand.
