Recipe: Ham and pine bread rolls

Home Cooking Recipe: Ham and pine bread rolls

Notes:

Summer, let's make bread. . . . . .  The weather is getting hotter and hotter, there is no summer solstice, but it is too hot to be overwhelmed. Today, I walked with my mom to buy food at a nearby small supermarket, and I was so hot that the weather forecast was 36 degrees. But I feel definitely above this temperature. . . . . .  Although the weather is hot, for the people we like to bake, the season of making bread comes, the fermentation is much faster, and no other fermentation tools are needed. It greatly shortens the time for making bread. I feel like this. Naturally, the temperature of the bread is better than that of the winter.  On the weekends, I made ham and pine bread at home. It was very soft and delicious. It was also very good. There were ham and floss, and the taste was rich. . . . . .

Ingredients:

Steps:

  1. Home Cooking Recipe: Flour, yeast, sugar, salt, milk, and egg liquid are placed in the bread machine to open the dough. After about 15 minutes, the dough is shaped, butter is added, and the dough is continued until the dough can pull out the film. The kneaded dough is fermented for the first time. .

    Flour, yeast, sugar, salt, milk, and egg liquid are placed in the bread machine to open the dough. After about 15 minutes, the dough is shaped, butter is added, and the dough is continued until the dough can pull out the film. The kneaded dough is fermented for the first time. .

  2. When the dough is twice as large, take it out, gently press it, vent the air, arrange it into 8 parts, wrap it in plastic wrap, and let it relax for 15 minutes at room temperature.

  3. Press the bread and knead it into an oval shape with a layer of beef loose.

  4. Press the bread and knead it into an oval shape with a layer of beef loose.

  5. After all is done, the last fermentation is carried out.

  6. When fermenting to 2.5 times - 3 times larger, on the bread slab, brush the egg liquid and sprinkle with white sesame seeds.

  7. Preheat the oven, 180 degrees, fire up and down, middle layer, bake for 15 minutes (remember to cover the tin foil after the bread is colored)


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