Eat more sweet bread and replace it with a salty taste. 1 chives, 2 ham sausages, plus meat floss to toast together, salty and delicious, soft and delicious, as soon as it comes out of the oven, I want to break it down and eat it, it is too hungry, take it as breakfast, the whole family rushes to eat! Soft bread, layered with chives and ham sausages, each bite is so delicious, this salty bread is not greasy at all, after eating one bite and thinking about the next bite, unconsciously, a loaf of bread is gone!
The fun of making bread at home is that you can do what you want to do, what flavor you want to eat, do what flavor, for example, this chives meat loose ham sausage bread is what I temporarily kneaded the dough to make, the finished product not only sells well, the taste is also very good, the family also said delicious, sesame, green onion, meat, bread, several aromas mixed together, it is difficult to think of delicious. The circle of friends has also received countless likes, all want this bread recipe, now sort out the detailed production process, share it with everyone, like the small partner can try it.
【Raw material - Polish seed yeast head】: 100g of high gluten flour, 100g of water, 1g of high-sugar yeast powder;
【Raw materials - main dough】: 110g of pure milk, 70g of egg liquid, 20g of sugar, 2g of salt, 300g of high-gluten flour, 3g of high-sugar yeast powder;
【Ingredients - Filling】: 8 chives, 2 ham sausages, an appropriate amount of meat floss;
【Raw materials - decorative materials】: egg liquid 15g, cooked white sesame seeds to taste;
【Recipe making process】:
1, first to make Polish yeast, take a large bowl, put 100g of high gluten flour, 100g of water, 1g of high sugar resistant yeast powder into the bowl;
2. Mix well with chopsticks, cover with plastic wrap or lid, and let fermentation stand until the surface bubbles;
3, fermented good yeast, the surface of the bubble, the volume is also a lot larger, more wet and soft;
4, with chopsticks to stir, the internal tissue is a large hole, the yeast can be used;
5, take a larger container, put the raw materials of the finished yeast and the main dough together, stir into a ball and put it on the kneading pad to knead until smooth, and can pull out the film; kneading the dough can be kneaded by hand, you can also use the cooking machine or bread machine to help knead the dough; it is recommended to put raw materials, reserve 10g of milk, depending on the softness of the dough, and then decide whether to continue to put it;
6, kneaded dough smooth and elastic, and not stick to the hand, after stretching can pull out a complete and unbroken film, if it is broken, the opening of the hole will be smooth, not jagged;
7, knead the dough into a ball, put it in a small basin, cover with plastic wrap or lid, put it in a warm place to ferment to 2 times -2.5 times larger;
8, the fermented dough group accumulation becomes larger, elastic, the surface is smooth, the middle with a finger poke down, will not collapse;
9, take out the dough, gently knead the exhaust, divide into four equal-sized small dough, knead the circle separately;
10, prepared in advance of the filling, there are chopped chives, chopped ham sausage, as well as meat floss, mix well;
11: Take a small dough, roll out the rectangle with a rolling pin, and spread a quarter of the filling;
12, one side to the middle folded, the other side again folded up and pressed, the filling wrapped in it, and then gently rolled with a rolling pin;
13, with a knife on the noodle block to cut two knives, it becomes three noodles, the topmost side should not be cut;
14, the cut side up, three cross braided into a braid shape, because the filling is scattered, some filling will fall out in the middle, it does not matter, after weaving, and then sprinkle the stuffing that falls out on the surface, when braiding, you should also pay attention not to braid too tightly, so as not to affect the subsequent fermentation;
15, in turn braided the remaining three braided bread, baking plate spread with baking oil paper, put the woven bread into the baking sheet, put it in the oven to ferment for 20-30 minutes, fermentation can be done without electricity, the bottom of the oven put a large bowl of boiling water to increase the humidity and temperature of the oven can help the bread fermentation; if the temperature is low, the fermentation time needs to be extended;
16, the fermented dough looks more fat;
17, with the egg mixture in the decorative raw materials brushed on the surface of the bread embryo, and then sprinkled with cooked white sesame seeds, the bread can be put in the oven to bake;
18, the oven 165 degrees preheat, put the lower or lower layer, if it is a large capacity oven, you can also put the middle layer, 165 degrees 30 minutes. Different ovens have a slight temperature difference, please also adjust the temperature according to your own oven;
19, if you find that the bread is too heavy in the middle, but the baking time has not yet arrived, you can not ensure that the bread is cooked thoroughly, you can add a piece of tin foil on the bread baking tray to help separate, so that the surface of the bread will not be too dark;
After the baked bread is taken out, it should be put on the drying net in time for heat dissipation, the best taste at that time, if you do not eat at that time, you can wait for the heat dissipation to be bagged, sealed and stored, even if it is cold, the bread is soft and soft, very delicious. If you want to heat it, put the bread in the oven and heat it at low temperatures.
The preparation of this chives pork loose ham sausage bread is over, and some of the points that need attention want to summarize again, please continue to read down.
▲ When the main dough raw materials and yeast raw materials are mixed, due to the different water absorption of flour, the amount of liquid will be slightly different, it is recommended to reserve 10-20g of liquid, in the kneading process depending on the situation to decide whether it is necessary to add, there may be more;
▲ The process of kneading dough can be manual or machine to help knead the dough, without being bound to one;
▲Regarding the yeast powder used to make bread, although it is a salty and fragrant bread, it is also recommended to use high-sugar-resistant yeast powder, and the fermentation effect will be much better than that of ordinary yeast. Also for flour, it is also recommended to use high-gluten flour to make bread, the taste of bread will be softer;
▲ Different ovens have different habits, even if the same brand and the same model may also have a temperature difference, it is recommended to be familiar with the habits of their own ovens, and adjust them when baking.
Thank you for reading, I am a mother, like to share their original recipes and food search experience, at home can use simple, common ingredients to make healthy, nutritious home-cooked delicacies, so that the kitchen has a more homely taste; go out to find food shops in the streets, taste a variety of different local delicacies, so that ordinary life is full of more fun!