One of my favorite breads when I was a kid - chive and ham bread

Overview

Love and freedom, the recipe of the Statue of Liberty.

Tags

• baking
• bread
• butter
• egg liquid
• ham
• high gluten flour
• milk powder
• onion beads
• sugar
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Material collection

   

2. 2 Mix high-gluten flour, sugar, salt, milk powder, and dry yeast evenly, then pour in egg liquid and water, and knead into a dough. In fact, I didn't weigh the water. I slowly added water while kneading the dough until I felt it was appropriate.

   

3. 3 After kneading the dough until a small piece of film can be pulled out, add butter and continue kneading

   

4. 4 Continue kneading until the film expands and the film can be pulled out

   

5. 5 Put the kneaded dough into a basin, cover with plastic wrap, and ferment for the first time at room temperature

   

6. 6 While the dough is fermenting, prepare the ham and scallions. Peel off the ham packaging, cut into two pieces, and set aside

   

7. 7 Pick the green onion leaves, clean them, then cut them into green onion beads and set aside

   

8. 8 When you poke a hole in the top of the dough with your fingers dipped in flour, and the hole neither collapses nor shrinks, but remains in its original shape, fermentation is complete

   

9. 9 Take out the fermented dough and deflate it, divide it into six equal parts, roll it into a ball, cover it with plastic wrap, and let it rest at room temperature for 15 minutes

   

10. 10 Take a piece of dough and roll it into a rectangular shape

    

11. 11 Turn over and thin the bottom edge

    

12. 12 Roll it up from top to bottom and pinch the interface tightly. Place the interface downwards.

    

13. 13 Make other dough rolls in this order, and then slowly roll them out from the middle to both sides. If the dough shrinks significantly, let it rest for a while before continuing to knead it. Six noodle rolls can be served in turn.

    

14. 14 After rolling to a sufficient length, connect end to end to form a ring, and place half a ham in the middle. The joints need to be pinched tightly, otherwise they will explode during baking. I haven't handled this well yet.

    

15. 15 After shaping, the bread is placed in a warm and moist place for the second fermentation. After the second fermentation, brush the surface with egg wash and sprinkle with appropriate amount of scallions

    

16. 16 In the middle rack of the oven, heat up and down to 180 degrees for about 15 minutes