It's a favorite hand torn bread. It's made with Qifeng mould. It's just the right size for two people to have breakfast for two days. It's added with ham, a lot of cheese and corn. It's delicious and enjoyable to eat. The mould used is the 6-inch movable bottom anode cake model No. wk9117 of the chef.
Step1:I really like a hand torn bag
Step2:Prepare all the materials used in the process. Simply knead into doug
Step3:Fermentation at room temperature to twice the size. Honeycomb on the surfac
Step4:Prepare all the materials for the main dough. Cut the middle seed into the bread barrel. Add all the materials except butter into the main dough. Run a kneading procedure and then add butter to continue kneading until the expansion stage.
Step5:Take out the dough after it has been kneaded and fermented to twice the size. Simply exhaust and relax for 20 minutes
Step6:Prepare the filling during relaxation. Blanch the corn kernels and suck up the water. Chop the ham. Add mozzarella cheese and mix wel
Step7:Apply a layer of butter on the surface of the mold and then spray powder for anti sticking treatmen
Step8:Flabby dough rolled in sheet
Step9:A layer of salad dressing on the surfac
Step10:Put in the mixed stuffin
Step11:Roll up from the top side down. Pinch the neck
Step12:Divided into 5 part
Step13:Put it into the mould and carry out the final fermentation. The temperature of fermentation is 38 ° C and the humidity is 75%. After fermentation to twice the size, put it into the middle and lower layers of the preheated oven. Heat up and down for about 175 ° c.25 minutes.
Step14:Finished product drawin
Step15:Finished product drawin
Cooking tips:It's a favorite hand torn bread. It's made with Qifeng mold. It's just the right size for two people's breakfast. It's added with ham, a lot of cheese and corn. It's delicious and enjoyable to eat. The mold used is the 6-inch movable bottom anode cake model no. wk9117 of the chef. It's good at cooking.