1, material

condiments

320 grams of high gluten flour

condiments

40g butter, proper salt, 50g sugar, 3g yeast powder, 2 hams, milk powder 14g, water 190g and egg liquid 35g.

Step 2

All the ingredients except butter were thrown into the toaster.

Choose standard bread, and the bread machine will start working automatically. The display shows two and a half hours.

Cut the ham into small pieces and put it in the smear box.

Put the smear box into the toaster.

When the bread machine kneades the dough for 15 minutes, it will give a prompt sound, indicating that the bread machine will automatically spread the material.

After smearing, the ham has been mixed with the dough.

After kneading dough for the first time, add butter and press the start button to continue kneading dough.

After the dough mixing program is finished, it enters the fermentation stage, and after the fermentation is finished, it is automatically baked by a charter machine.

When the prompt sounds, it means that the bread has been baked.

Take out the bread, let it cool, and slice it for eating.

There are many ways to eat eggs, such as boiling, steaming, frying and frying. As far as the absorption and digestibility of egg nutrition are concerned, boiled eggs and steamed eggs are 100%, tender eggs are 98%, scrambled eggs are 97%, poached eggs are 92.5%, old eggs are 8 1. 1%, and raw eggs are 30%~50%. From this point of view, boiled eggs and steamed eggs should be the best way to eat. But pay attention to chew slowly, otherwise it will affect absorption and digestion. But for children, steamed egg soup and egg drop soup are the most suitable, because these two methods can loosen protein and be easily digested and absorbed by children. Note: yolk should not be eaten more, and tea eggs should be eaten less, because tea contains acidified substances, which will stimulate the stomach and affect the digestive function of the gastrointestinal tract when combined with iron in eggs.

Egg boiling method

Eggshells often break when they are boiled. The basic method to avoid breaking the shell is "boiling water to cool the egg".

The reason of eggshell rupture is that the volume of egg white and yolk will expand when heated, and the expansion rate of liquid is greater than that of solid eggshell. When the volume of liquid is greater than the capacity of eggshell, eggshell will break.

However, the protein in the egg will shrink after solidification. If the egg is heated quickly, when the outer layer of the egg white is heated and expanded, the inside is still cold and does not expand, so the total expansion ratio is small, and the increased capacity of the eggshell expansion and the capacity of the air chamber in the egg can be tolerated and will not burst. Continue to heat until the inside begins to swell, the egg white outside has solidified and shrunk, and the total swelling ratio is small, so the eggshell will not break. The best quick heating method is to cook the eggs directly with boiling water. The specific approach is:

After the water is boiled, put the cold eggs in a small colander and put them in boiling water for 8 minutes until they are cooked thoroughly (if you want to eat half-cooked eggs, you can reduce the cooking time), so as to avoid burning hands and breaking shells, and the time is easy to control. As long as you keep the water boiling, a small fire will do. Eggs should be cold. Eggs just taken out of the refrigerator are the best in winter. For example, in summer, eggs are not put in the refrigerator, and they are soaked in cold water for a while to cool Toya down, which can reduce shell breakage. Eggs and water are cold in winter, so they are boiled in cold water. As long as there is less water and heating is fast, eggshells generally won't break.

The most wrong way is to put the egg in cold water and heat it slowly, so that the heat can be transferred to the inside of the egg for enough time. The inside and outside of the egg white and yolk are heated and expanded at the same time, which causes the eggshell to burst. At this time, often before the egg white reaches the solidification temperature, the egg white will flow out of the eggshell and solidify into a white floccule.

Eggs cooked well-done are the most nutritious. Boiling eggs takes a short time, and the yolk is not solidified, so it may be unsanitary to eat; After a long time, the eggs will be "old" and taste bad. Many people may have a puzzle. Boiling eggs for 8 minutes is just right.

Boiled eggs are sometimes difficult to peel. One of the reasons is that the eggs are undercooked, which will peel off a piece of skin and a piece of protein. Second, although the egg is cooked, the eggshell and protein stick together. Even if the shells are peeled off one by one, protein will be taken off, which is time-consuming and laborious, and looks unsightly. To this end, you can soak the boiled eggs in cold water while they are hot and then peel them. Boiled eggs should be soaked in boiling water and cold water, because the eggshell itself has many small holes, and a large number of bacteria in unsterilized water will enter the eggs through the small holes. )