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Soft French Ham with Cheese

Soft French Ham with Cheese

  

Ingredients                                                          %                                kg.g
Sponge
Bread Flour                                                          50                           1000
Angel Instant Dry Yeast                                     0.5                           10
Water                                                                    30                            600
Total                                                                      80.5                        1610
Main dough:
Bread Flour                                                         50                            1000
Salt                                                                       1.5                            30
Sugar                                                                    3                               60
Angel Instant Dry Yeast                                     1                               20
Whole Egg                                                          10                             200
Milk Powder                                                         5                             100
Fresh Milk                                                            25                             500
Emulsible Oil                                                      5                             100
Total                                                                    100.5                        2010

Method
Dough making:
The sponge is refrigerated and fermented overnight, then mix with materials of the dough.
Dough temperature: 26-28℃
Dividing the dough: 300g per portion, roll the dough into round shape, and rest for 15 minutes
Shaping the dough: wrap up 4pcs of ham and 2pcs of cheese to mould the dough into olive shape.
After fermenting is finished, bake the dough, and then brush the whole egg, make cuts with a knife on the bread.
Baking temperature: 180℃/ 180℃
Baking time: 35minutes