Main Ingredients:
High-gluten flour: 250G; Egg: 25G; Milk: 135G; Carrots: Appropriate amount; Corn kernels: Appropriate amount; Peas: Appropriate amount; Ham cubes: 50G.
Auxiliary materials:
Dry yeast: 3G; Butter: 25G.
Seasonings:
Salt: 3G; Granulated sugar: 40G; Salad dressing: Appropriate amount.
Flavor: Milky; Process: Baking; Time-consuming: Several hours; Difficulty: Ordinary.
Detailed Steps for Cooking Mixed Vegetable Bread
Knead the dough until the gluten expands and the surface is smooth.
Let it ferment at a warm place until it is 2-2.5 times its original size.
After fermentation, take out the dough, exhaust and round it, and cover it with plastic wrap for 15 minutes to relax.
Roll the relaxed dough into a rectangle, press the bottom edge thin, mix the carrots, corn kernels, peas, and ham cubes with an appropriate amount of salad dressing to make the filling, and spread it on the dough, slightly pressing it.
Roll the dough from top to bottom into a tube shape, and pinch the seal tightly.
Cut into 7 equal parts and place them in an 8-inch cake film with the cut side up.
Do the final fermentation in a warm and humid place.
After the final fermentation is completed, brush the surface with egg liquid, squeeze salad dressing in a zigzag shape, and put it in a preheated 180℃ oven. Bake on the middle and lower layers for 30 minutes.
