This bread is simple to use, tastes salty and sweet, and is especially suitable for breakfast. For the dough, use the basic cream to roll the sweet dough. The ratio is in the recipe. The material of the dough is mastered. On this basis, you can add other favorite ingredients to make a delicious meal.
Add the dough material except the butter to the noodles in the pot. After the expansion stage, add the butter and continue to knead until the film is formed. The dough is then fermented in the oven at 30 degrees for one hour.
At the same time, prepare the filling, remove the corn kernels from the glass on the corn, add two tablespoons of the salad dressing, stir and mix well, and slice the ham sausage for use.
Use your fingers to dip the flour and insert the dough. The dough does not bounce back and does not retract for the first time.
The dough is evenly divided into eight small doughs, approximately one at 47g. After the rounding is separated, the discs are placed at equal intervals. Then put it in a temperature-free oven for 15 minutes.
Squash the dough and vent it.
The rod is in the shape of an oval cake.
It is stripped from top to bottom.
Fold both ends in half and pinch the joint.
Dip the dough up against yourself and cut 2/3.
Spread the incision, adjust it flat, and try to round out.
Use this step to make a few other small doughs and then evenly place them on the paper tray. It is then sent to the oven and fermented at 35 degrees for 50 minutes.
Spread the egg mixture on the fermented dough and spread the ham slices and corn kernels evenly. Preheat the oven at 210 degrees and bake for 15 minutes. La la la, the fragrant meal bag came out, don't be greedy, or the next day there is breakfast~