Although it is already 2014, but the lunar new year has not yet passed, I still feel that it is still hovering in 2013, so the atmosphere of the new year is not very strong, so food will still become the main theme of life. Today's recommendation is ham and bread, which sell very well!
dough
A. High flour 160g, sugar 60g, salt 3G, milk 60g, egg 40g, yeast 7g
B. Butter 30g
[baking]
350 ° f (180 ° C) 18-20min
Steps:
1. Dissolve yeast in warm milk, then mix with high flour, stir to form dough (just stir to form dough), ferment in warm place for 1 hour, and then refrigerate overnight
2. Tear 200g of cold storage old dough into small pieces, put it into vertical mixer with main dough except butter, mix all the ingredients into smooth dough, and then add butter. Cycle the dough program twice and knead to the expansion stage.
3. Then place the dough in a warm place and ferment for 1 hour until the bread is twice as large. Dip the flour with your fingers, press a point, do not rebound, the dough on the side does not retract. Reduce weight and gas, divide into 11 parts (about 55g each), rub round and ferment for 10 minutes
4. Flatten the dough and roll it into a rectangle
5. Put the ham sausage on it, wrap it and knead it; then roll it several times to make the dough evenly distributed
6. 7. Evenly cut into 6 pieces, and then break them apart like a fan
8. The last flap is broken off and put on the junction of the first and second flap
9. Then spread a layer of egg liquid, sprinkle a layer of scallion, and you can put it into the oven!