Corn ham salad bread

Add the blanched dough, the water holding capacity will be improved, and the bread is softer and more delicate, and the moisturizing time is longer, this conditioning bread, with corn kernels and children's favorite ham dice, corn kernels are a little glutinous chewy and soft bread body, especially harmonious red and yellow color is also particularly popular with children, and the same as the sausage bun, it is a good choice for children to add meals, or go out to take out the baking tray size is 35 * 28 * 6, with a 28 cm gold plate can also be used, the original can be made

Ingredients

Blanch

HighGlutenFlour(WhiteBird'sNest)50gSugar6gBoilingWater58g

Dough

HighGlutenFlour(XinliangOriginal)280gCakeFlour70gCasterSugar45gSalt6gHighSugarResistantYeast4gWholeEggWash50gWater175gButter30g

CornSalad

CornKernels90gHam80gMozzarellaCheeseCrumble55gSaladDressing30gSaltAlittlebit

Cooking Instructions

Prepare
50 grams of flour for blanching, add 6 grams of sugar, mix well, pour 58 grams of boiling water
Mix well with a spatula, let it cool and cover with plastic wrap for later use
Mix all ingredients in the dough ingredient except butter (including the blanched seeds) and knead them into a smooth dough. Knead the dough until it is in a coarse film state, add butter and continue to knead until the expansion stage, you can pull out a stronger translucent film
The kneaded dough is covered with plastic wrap and placed in a warm place for basic fermentation
Ferment to twice the size, and the fingers dipped in powder and poke the holes without rebounding or collapsing
Remove the leavened dough and lightly press to vent
After weighing, divide into 8 small dough in equal parts
Roll the plastic wrap on the back cover and relax for about 20 minutes
Take a loose dough and roll it out
After turning over, roll up
from top to bottom and tighten the mouth
Place in a baking tray
and ferment at a temperature of about 37 degrees Celsius and a humidity of 75%.
Weigh the ingredients in the corn salad into a cooking bowl,
Mix and mix well
The dough is fermented to 2 times as large
as the finger lightly touches the surface and slowly rebounds
Make a cut on the surface of the leavened dough
Put an appropriate amount of filling on the surface
Put it in a fully preheated oven and
bake at 180 degrees for about 28 minutes
It can be demolded and cooled out of the oven