Pork floss and ham bread

Overview

How to cook Pork floss and ham bread at home

Tags

• baking
• breakfast
• dinner
• butter
• egg liquid
• ham slices
• high gluten flour
• milk powder
• pork floss
• whole egg liquid
• dry yeast
• fine sugar
• salad dressing
• salt
• water

Ingredients

Steps

1. 1 Mix all the ingredients in the main ingredients, knead into a dough, knead until it expands to the stage where a thin film can be pulled out, and ferment at room temperature to double in size. Knead the risen dough to create bubbles. Knead into a round shape and rest for 15 minutes.

   

2. 2 Roll the relaxed dough into a rectangular shape, sprinkle some flour on the cutting board to prevent sticking, and squeeze salad dressing on the rolled out dough. Leave a little space on the sides and don't crowd it.

   

3. 3 Sprinkle another layer of pork floss and leave a little space on the edge, that is, leave 1CM at the bottom of the roll when you roll it up.

   

4. 4 Brush the remaining area with egg wash, roll up the dough (from the end not brushed with egg wash), roll it tightly, and finally stick it tightly with egg wash. Turn the edge down to form a long dough.

   

5. 5 Cut the long dough crosswise several times and cut it into equal portions of the same size. Then, with the cut side facing up, perform secondary fermentation at a temperature of 38°C and a humidity of 85%. Let it rise for 40 minutes until it doubles in size.

   

6. 6 Brush the surface with a layer of egg wash, place the ham slices on top, then squeeze the salad dressing on it, preheat the oven to 180 degrees for 15 minutes, set the upper and lower heat to the middle layer, and bake until the surface is golden.