Shredded bread with cheese and ham recipe

Shredded bread with cheese and ham

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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.

Cooking ingredients

medium high powder:45g

medium low powder:18G

meso yeast:One point three Gram“

middle species water:50 g

main dough - high flour 45g:8

main dough - low flour 18G:8

main dough salt One point five Gram“:8

main dough - milk powder 5g:8

main dough sugar 18G:8

main dough - 20g of whole egg liquid:8

main dough - 12g milk:8

main dough - 15g butter:8

mozzarella cheese:moderate amount

ham:moderate amount

kernels:moderate amount

Cooking Steps

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.