Corn and ham salad bag
Overview
I have eaten too many sweet breads, so let’s change the taste occasionally~ Ham sausage and salad dressing are my daughter’s favorites, so they must be added...
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Ingredients
Steps
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Put all the ingredients except butter into the bread bucket, and start the dough mixing process
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From the post-oil method to the expansion stage
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Take it out and place it in a warm place, cover it with plastic wrap for the first fermentation
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Ferment until doubled in size
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Take out the chopping board to deflate the air, divide into 5 minutes and shape into balls, cover with plastic wrap and let rest for 15 minutes.
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Take one of the dough and divide it into 3 small portions,
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Rub them into pieces separately
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, pinch the top and braid it into a braid shape.
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Or roll the dough into a beef tongue shape and cut it into 3 parts without cutting off the top
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Then braid it into a braid shape.
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Arrange into a baking pan and cover with plastic wrap for the second fermentation.
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Make a second fermentation to double the size.
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Boil the corn kernels for 3 minutes, drain the water, and mix well with diced ham and salad dressing.
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Brush the fermented bread with egg wash, then sprinkle with diced corn and ham, and spread a strip of salad dressing on the surface
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Place in the preheated oven, 185 degrees, middle rack, for 20 minutes~
