Scallion Ham and Cheese Steak Bun
1.
Mix all the ingredients in the bread machine and knead the dough for 10 minutes to a smooth dough
2.
Fermentation at room temperature rises to the honeycomb shape as shown in the figure
3.
Put the shredded middle seed and the ingredients of the main dough into the bread machine, start the dough mixing program for 30 minutes
4.
Whipped to fully expanded state to appear film
5.
Cover the kneaded dough with plastic wrap and ferment at room temperature to double its size
6.
Take out the exhaust and knead evenly, divide it into 6 pieces, knead and let stand for 10 minutes
7.
Take a long strip
8.
Roll out a long strip of dough
9.
Roll up from top to bottom
10.
Roll into a long strip (the length is the same as that of the mold)
11.
Finished in sequence, put into the mold (the Xuechu 9.5-inch square mold I used) and fermented to 2 times the size
12.
Chopped chives (use kitchen paper to absorb surface moisture)
13.
Sausage and cheese slices diced
14.
Brush the surface of the dough with egg wash
15.
Cut the surface with a sharp knife
16.
Sprinkle with shredded cheese and ham
17.
Finally, sprinkle the chopped chives and preheat the oven at 180 degrees
18.
Put it in the middle of the oven, start at 180 degrees, heat at 170 degrees, and bake for about 25 minutes.
Tips:
1. The time and temperature of the oven are for reference only.
2. The dough of the middle method will be softer and have a lot of water, so you must pay attention to the amount of water when mixing with the main dough, and do not add up the water at once.
