Cheese and Ham Bread

Place all the main ingredients, except for the butter and salt, into the stand mixer. First, knead at low speed until a dough forms, then switch to high speed (level 6–7) and beat until a rough film forms.

Add salt and butter, and beat at low speed until the dough absorbs the butter.

Keep mixing at high speed until it becomes film-like, then it can be used for glove molds.

Shape into smooth rounds, place in a storage container, cover, and let proof at 28 degrees for one hour.

The well-fermented dough.

Divide evenly into eight equal parts.

Separate and reunite, cover with plastic wrap, and let rest for 20 minutes.

Take out a piece of dough and roll it into a rectangle.

Flatten the bottom and place the ham on top.

Roll it up from the top down.

Brush a layer of egg yolk on the surface.

Dip it in a layer of cheese powder.

Make 4 cuts to divide into 5 parts without cutting all the way through.

Arrange into a flower shape.

Put it into the mold.

Brush the surface with beaten egg, place it in the oven, put a bowl of boiling water at the bottom to help fermentation, keep the temperature at 38°C and humidity at 85%, and ferment until it doubles in size.

Place chopped green onions in the middle for decoration.

Place it in the preheated oven, middle rack, 155°C (convection), bake for 15 minutes (temperature and time can be adjusted according to your own oven's tendencies).

Fresh out of the oven.

Like a flower, so beautiful!

Finished product image.

Finished product image.