Mini ham bread skewers
Overview
I don’t like making bread because it takes a long time. I'm lazy, very lazy. But I like to eat ham bread, and the ones I buy are always unhealthy. I saved up some sleep time for a few days and made some yesterday. The child woke up in the morning and ate 4 pieces at once, and the breakfast was still there. It’s less than two weeks, and the stomach capacity is too...
Tags
Ingredients
Steps
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Weigh out the high-gluten flour.
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Add 40g low-gluten flour.
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Then add all the ingredients except butter and ham into the flour, mix well with your hands, and knead into a smooth dough.
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Soften butter at room temperature ahead of time. Add to the smooth dough and continue kneading, beating occasionally.
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After kneading for about 15 minutes, the glove film appeared in the expansion stage.
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Place the dough into a container and let rise until about doubled in size. Just poke a hole with your finger and it won't spring back.
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Take out the dough to deflate, then divide into small pieces of about 15g each, cover with a damp cloth and let rest for 15 minutes.
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At this time, insert the crispy sausage with a bamboo skewer and set aside.
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Use a rolling pin to roll the woke dough into a slightly elongated oval shape and place a piece of crispy sausage on it.
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Roll up the dough and pinch it tightly, with the seam facing down.
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Place in the oven and ferment again for 45 minutes. Then take it out and brush with egg wash.
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Preheat the oven in advance. Middle level, 180 degrees, 12 minutes. (Please ignore the lump under the baking pan)
