Ham sausage bread - hand kneaded version
2025-01-03 02:59:12 767
I have always loved bread, with various flavors. Since adding the ACA oven, grass has started to grow, and this time I finally pulled it out~I used a manual kneading method, which was a bit tiring, but I enjoyed the process quite a bit~
Details of ingredients
Technique
Steps to make Ham sausage bread - hand kneaded version
![]()
1. First, weigh all the materials. As I was lazy and didn't want to wash too many dishes, I directly put them on plastic wrap, weighed them, and took them out for use~![]()
2. Put milk, sugar, salt, and eggs in sequence (not all milk needs to be poured, you can leave a little to see how the flour absorbs)![]()
3. Take a pair of clean chopsticks and stir![]()
4. When the mixture is about done, add the yeast and stir together (some people can melt the yeast in water before pouring it in)![]()
5. Stir it like this and it's almost done![]()
6. Cover with plastic wrap and refrigerate for 30 minutes to allow the flour to absorb moisture more effectively![]()
After refrigerating for 30 minutes, take out the dough, pour it onto a cutting board, and start kneading the dough![]()
At the beginning of kneading dough, it is very sticky to the hands. It is necessary to prepare a scraper next to it to scrape off the excess dough stuck to the hands![]()
9. Rub for about 10 minutes until the surface of the dough is smooth, and cutting a small piece can pull out a thick film. At this time, you can add softened butter![]()
10. Spread out the dough, wrap the butter in the middle, and knead the dough again. At first, it will be very sticky, and if the butter accidentally leaks out, your hands will be greasy. Don't worry, continue kneading![]()
11. It takes about 5 minutes for the dough to absorb butter and become smooth. You can use the throwing method instead![]()
12. Pick it up and throw it down again, grab it up again, throw it down again![]()
In less than 10 minutes, the glove film was completed, very thin and beautiful![]()
14. Round the dough![]()
15. Place it on a larger plate and cover it with plastic wrap![]()
16. Put it in the oven for fermentation. If we could ferment at room temperature in summer, with the current 26 degree weather in Guangdong and just the right sun outside, I could also ferment on the balcony for a while~![]()
17. When fermented to 2-3 times its size, stick flour on your fingers and make holes in the middle of the dough without shrinking, and it's ready to go![]()
18. Use an ACA electronic scale to evenly divide the dough into 8 equal parts, press them all on the mat, and exhaust them![]()
19. Then cover with plastic wrap and let it relax for 15 minutes![]()
20. Roll out the loose dough and roll ham on one end![]()
21. It looks like it's rolled up. You can also leave the ham a little longer and leave a little outside after rolling it up![]()
22. Afterwards, arrange the rolled ham sausage rolls and place them in the oven. Place a plate of hot water on the bottom for secondary fermentation![]()
23. Fermentation to twice the size, take it out and brush it with egg mixture (at this time, you can preheat the oven by turning it up and down to 180 degrees Celsius)![]()
24. Just brush the sauce purple one by one![]()
25. Sprinkle ripe white sesame seeds![]()
26. Brush the egg mixture and sprinkle sesame seeds on the bread roll. Place it in the middle of the oven and start baking![]()
After 27.15 minutes, it's ready to grill~![]()
28. Freshly baked, it smells great. I can't wait to take a bite and try it out. It's very delicious![]()
29. Finally, another finished product image, isn't it very simple? If you like it, hurry up and move on!
