Yogurt Ham Rose Bread
1.
Except butter, put all the dough materials into the bread machine, dig a hole in the flour to bury the yeast, start the bread machine kneading program, add the softened butter after 30 minutes, continue to knead the dough to the complete stage
2.
The kneaded dough is left in the bread machine and fermented at room temperature
3.
The dough is twice as large as it is fermented, and the fingers will not shrink when the flour jacks are touched, and the fermentation is complete
4.
After the fermented dough is loosened and vented, it is divided into 35 portions and rounded, and covered with plastic wrap to relax for 15 minutes
5.
Roll the dough into round slices
6.
Stacked in groups of 5
7.
Put the ham sausage under the dough, as the heart
8.
Roll up from below
9.
Then use a knife to cut it from the middle into two roses
10.
Arranged in order and start the second fermentation (the picture before the second shot was accidentally deleted by me)
11.
Put the extra 3 into paper cups
12.
Brush the egg mixture on the second fermented dough
13.
Put it in the middle layer of the preheated oven at 200°C, bake at 200°C for about 15 minutes, and the coloring is satisfactory. Take off the film while it is hot from the oven, and keep it sealed when it is still warm.
Tips:
This bread uses the soup method.
Soup: 20 grams of bread flour, 20 grams of boiling water.
Put the bread flour and boiling water needed to make the soup together, mix well, let cool or refrigerate overnight before use.
