Main Ingredients:
High-gluten flour: 160g; Low-gluten flour: 40g; Sugar: 20g; Salt: 2g; Milk powder: 8g; Whole egg liquid: 20g; Water: 100g; Unsalted butter: 20g; Yeast: 3g.
Taste: Savory; Technique: Baking; Time-consuming: Several hours; Difficulty: Moderate.
Step-by-step Cooking Instructions for Corn Ham Salad Bun
Except for butter, put all ingredients into the bread bucket and start the kneading program.
Knead until the dough reaches the expansion stage.
Take it out and place it in a warm place, cover with plastic wrap for the first fermentation.
Ferment until doubled in size.
Take out the dough, deflate it on the cutting board, divide it into 5 portions, knead into rounds, cover with plastic wrap, and let it relax for 15 minutes.
Take one portion of the dough, divide it into 3 small portions,
Roll each portion into a long shape,
pinch the top tightly, and braid it into a braid shape.
Alternatively, roll one portion of the dough into a tongue shape, cut into 3 portions, leaving the top uncut,
then braid it into a braid shape.
Place on a baking sheet, cover with plastic wrap for the second fermentation.
Let it ferment for the second time until doubled in size.
Boil corn kernels for 3 minutes, drain the water, mix with diced ham, and salad dressing.
Brush the fermented bread with beaten egg, sprinkle with corn and ham, and squeeze a line of salad dressing on the surface.
Place in a preheated oven at 185 degrees, middle rack, for 20 minutes~
