Today I share a garlic noodle 包️ with a rolled ham, rich garlic aroma, ham salty aroma, soft bread, and it is too satisfying to take a bite
By Eighteen's Small Table Sugar
<h2>Royalties</h2>
High gluten flour 200 g
Caster sugar 20 g
Whole egg mixture 30 g
Milk 105
Dry yeast 3 g
Salt 2 g
Butter 20 g
Accessories:
Minced garlic 10
Salt 1 g
Chives 4 g
Ham 4 sticks
Whole egg mixture (surface) to taste
<h2>Practice steps</h2>
1、 Put the dough ingredients except butter and salt into the chef's machine barrel (reserve some liquid and then add it slowly)
2, open 1-2 gears, mix into a ball, turn 3 gears to knead the dough can pull out the coarse film, break the serrated edge state
3: Add softened butter and salt, open 2 stops and knead until the butter is absorbed, then turn 3 stops until it can prop out the film
4, the dough round, put in the container, cover the plastic wrap fermentation to twice the size, with the finger sticky powder poke hole does not retract or collapse
5: Take out the fermented dough, press the exhaust, divide into 8 parts, roll in turn, cover the plastic wrap and relax for 15 minutes
6: Cut 4 hams into 8 pieces and set aside
7: Take a loose dough, roll out a rectangle, turn the dough, thin the bottom edge, and put on the ham
8. Roll up from top to bottom and pinch tightly
9. Do all of them in turn, and place them on the baking sheet at intervals. Leave in a warm, moist place to ferment until twice as large (can be put in the oven to ferment, put a bowl of hot water under the bottom to increase the humidity)
10. While fermenting, make garlic sauce. Finely chop the onion and garlic, add salt and softened butter and mix well
11. Put into a framed flower bag and set aside
12: Brush the surface of the fermented dough with whole egg mixture and cut two openings with scissors
13: Squeeze in the garlic sauce
14: Place in the preheated oven and bake at 175°C for 16 minutes. Satisfied with the coloring, remember to stamp the tin foil in time
15. Strong garlic aroma
16, salty and fluffy and delicious
<h2>Tips</h2>
1. Flour water absorption is different, you can first reserve part of the liquid and then add 2.Each oven temperature is different, the temperature time is for reference only 3.If the room temperature is high, you can refrigerate the liquid and the kneading bucket before using, pay attention to controlling the dough temperature when kneading 4.If you put it into the oven to ferment, remember to take out in advance to give enough time to preheat the oven 5.After baking, it is cooled to hand temperature, sealed and stored
<h2>Nutritional benefits of high gluten flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst, treat irritability, irritability, thirst, diarrhea, carbuncle, trauma bleeding and burns.
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