Homemade Recipe for Scallion Ham Salad Bread
Yesterday morning, I got up early and felt my blood started to flow, wanting to make some bread. So, I opened the refrigerator to collect ingredients, finding ham,scallions, and salad sauce. Why not make scallion and ham salad bread then? Recalling how satisfactory the flower ring bread turned out last time, I wanted to share it with my colleagues. Making this would be a pleasant surprise. The red and green colors are particularly appealing, making everyone's mouths water.As expected, all my colleagues praised it, calling it delicious and attractive. It was such a joyful feeling to be complimented. Main ingredients
Flour
high-gluten 150g, egg 1 whole, pure milk 50ml, butter 20g, sugar 15g,
salt 3g,
yeast powder 3g,
scallions 15g,
ham 50g,
Kewpie sauce as needed.
Steps
1. Prepare the ingredients.
2. Put pure milk, butter, sugar, salt, and egg whites into the bread maker.
3. Add high-gluten flour and yeast powder (keep yeast powder separate from liquid).
4. Use the dough rise function for one fermentation cycle.
5. Remove the fermented dough.
6. Knead out any air with a rolling pin.
7. Round the dough, cover it with plastic wrap and let it rest for 15 minutes.
8. Roll the dough into a rectangle, then flip it over and use your fingers to make a slight indentation at one end.
9. Spread the sauce on the dough.
10. Use a brush to apply it evenly; do not paint the area where the indentation is made.
11. Sprinkle with scallions and ham.
12. Roll up the dough from one end towards the indented area.13. Shape as shown in the picture. 14. Seal the seam tightly by hand.
15. Cut the dough into 6 equal parts using a knife.16. Place each piece cut side up on a baking sheet lined with parchment paper and arrange them in a flower shape, cover with plastic wrap to let it rise until doubled in size. 17. Brush with
egg yolk
liquid.
18.
Preheat the oven
to 200°C,place the baking sheet in the middle rack, and bake at 190°C for 20 minutes using both top and bottom heat. 19. Apply a second coat of egg yolk liquid halfway through.
