One time fermented milk ham bun recipe-Chinese Food-best chinese food recipes-cooking food

One time fermented milk ham bun

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Milk, coffee with bread. It's standard for many friends' minimalist breakfast. You only need to make the bread the night before. You can eat it the next day by warming it up. It's really very convenient. If this bread can be both nutritious and delicious, it would be great. Recently, the imperial capital has seen a cool autumn in the morning and evening. It's a good time to knead noodles. I didn't seem to make much bread all summer. It's time to get active. Make your own bread. Oil and sugar are controllable. Delicious and healthier. This is a quick Kwai meal bag with a single fermentation, low sugar and less oil. It is simple in production, and has no special ingredients. The shape is even more difficult. The taste is very rich. The smell of strong milk can't stop. Even overnight, you don't have to worry about getting hard. Once you make a big plate, it will remain soft for two days.

Cooking ingredients

main dough ingredients -:8

high gluten flour:400g

surface ingredients -:8

whole egg liquid:a few

salad dressing:moderate amount

ham:90g

Cooking Steps

Step1:Main dough ingredients preparation - 400g high gluten flour, 250g pure milk, 1 egg, 5g dry yeast, 3G fine salt, 20g white sugar and 10g butter. The square is self-made. You can make 16 small meal bags of about 50g. Use a square baking plate with a side length of 28cm. It's just the amount of one plate. The amount of sugar and oil has been controlled to a low level. To ensure the taste, it is recommended not to reduce the amount.

Step2:Preparation of surface materials - 90g diced ham, a little egg liquid, and a proper amount of salad dressing into a flower mounting bag for standby. Lose weight do not want to eat meat friends. You can save ham. Or replace mature sesame, almond slices can be.

Step3:The main ingredients of the dough are in addition to butter. Mix well. Knead until the thick film can be pulled out. Then add butter. Knead until the large film can be pulled out. Knead the dough round. As shown in the picture, it is very smooth and moist. It is recommended to reserve 5 to 10 grams of milk when kneading the flour, and decide whether to add it according to the water absorption of flour.

Step4:Because it's a one-time fermentation method, the kneaded dough does not need basic fermentation. It's directly kneaded long and divided into 16 equal parts. Each dough weighs about 45g. It's a very busy scale, isn't it.

Step5:Prepare the generous baking tray. Sprinkle some hand powder on the kneading pad. Take a small dough and knead it round. Put it in the baking tray with the mouth facing down. Complete all 16 in turn and place them evenly in the baking tray. I use non stick baking tray. If you don't, you can lay oil paper on the bottom and around to prevent sticking.

Step6:The final fermentation was carried out directly by using the oven fermentation function. 36 ℃ for about 45 minutes. Ferment to about twice the size and take out.

Step7:Brush a thin layer of whole egg liquid on the surface, but sprinkle diced ham on the top.

Step8:And the salad dressing.

Step9:Put it in the middle layer of the oven which is heated to 180 degrees in advance. Heat it up and down. Bake for about 20 minutes until the bread is fully baked and the color is satisfactory. Note that if the color is too fast, it is necessary to cover the surface with tin paper to avoid too deep color.

Step10:After baking, the bread will come out of the oven. Drop the baking tray and shake it with hot air. Demould it as soon as possible. Move it to the cooling rack and let it dry until it is warm and ready to start.