1, Ingredients

Main Ingredients

High-gluten Flour 320 grams

Supplementary Ingredients

40 grams of butter, salt, 50 grams of sugar, 3 grams of yeast, 2 hams, 14 grams of powdered milk, 190 grams of water, and 35 grams of egg wash

2, Steps

In addition to the butter, all the ingredients are thrown into the bread machine

Select the standard bread, the bread machine automatically began to work. The display shows two and a half hours

Cut the ham into small pieces and put it into the sprinkle box

Put the sprinkle box into the bread machine

When the bread machine kneads the dough for 15 minutes, a beep sounds to show that the bread machine is automatically sprinkling

The sprinkling is finished, and the ham pieces have already been incorporated into the dough

At the end of the first mixing session, put the butter into the bread machine, and then press the start button to continue the mixing process. The bread machine will automatically bake the bread when it is ready

When you hear the beep sound, it means that the bread has been baked.

Take out the bread, put it to cool down to slice and eat

Eggs are eaten in a variety of ways, including boiled, steamed, fried, scrambled and so on. In terms of the absorption and digestibility of egg nutrients, boiled, steamed eggs for 100%, tender fried for 98%, scrambled eggs for 97%, eggs for 92.5%, the old fried for 81.1%, raw for 30% to 50%. It seems that boiled and steamed eggs should be the best way to eat. But be careful to chew and swallow slowly, otherwise it will affect absorption and digestion. However, for children, or steamed egg custard, egg soup is the most suitable, because these two practices can make the protein loose, very easy to be digested and absorbed by children. Note: Egg yolks should not eat more, tea eggs should be eaten sparingly, because the tea contains acidifying substances, and the combination of iron in the egg, will play a stimulating role in the stomach, affecting the gastrointestinal digestive function.

How to cook eggs

Boiled eggs often appear shell cracked, to avoid breaking the shell of the basic essentials is "boiling water to cook cold eggs".

The reason for eggshell cracking is due to the volume of the egg white and yolk will expand when heated, and the liquid expansion rate is greater than the expansion rate of the solid eggshell, when the volume of the liquid content is greater than the capacity of the eggshell, the eggshell will be broken.

But the protein in the egg will shrink when it solidifies, if the egg is heated quickly, when the outer layer of the egg white is heated to expand, the inner layer is still cold and not expanding, the total expansion will be relatively small, and the increased volume of the eggshell expansion as well as the capacity of the air chamber in the egg will be able to withstand, and will not be bloated. As the heat continues and the interior begins to expand, the outer layer of egg white has solidified and contracted, the total expansion is also smaller and the shell will not burst. The best way to heat quickly is to cook the eggs directly into boiling water. Specifically:

When the water boils, put the cool eggs resting in a small funnel into the boiling water to cook 8 minutes can be cooked (want to eat half-cooked eggs can reduce the time to cook), so you can avoid scalding and can prevent the fall through the eggshell, and time is easy to control. Just keep the water boiling and the heat low. Eggs should be cold, just out of the refrigerator or in the winter is best, such as the summer eggs are not stored in the refrigerator, the eggs in cold water for a while to cool can also reduce the shell breakage. In winter, the eggs and water are cooler, even with cool water to cook, as long as the water is less and heated quickly, the eggshells are generally not broken.

The most erroneous practice is that the eggs are placed in cold water and slowly heated over a small fire, the heat has enough time to pass to the inside of the egg, the egg white yolk inside and outside the simultaneous expansion of heat, the expansion of a large amount of the result of the expansion of the eggshell. At this point, often the egg white has not reached the solidification temperature, the egg white will flow out of the shell, solidified into a white mass flocculent.

Boiled eggs eight minutes the most nutritious. Boiled eggs short time, the yolk is not solidified, I'm afraid to eat unhygienic; long time, the egg boiled "old", the taste is not very good. A lot of people may have a confusion, eggs cooked 8 minutes just good.

Boiled eggs are sometimes hard to peel, the reason is that the eggs are not cooked, so the eggs peel a piece of skin off a piece of protein. Secondly, although the eggs are cooked, but the eggshell and egg white stuck together, even if a piece of shell peeled down, the protein will be brought down, time-consuming and laborious not to mention that it does not look beautiful. For this reason, you can cook the eggs, while hot in cold water to dip a dip, and then peeled on the good peeling. (Boiled eggs should be placed in boiled and cooled water to soak, because the egg shell itself has many small holes, unsterilized water a large number of bacteria will enter the egg through the holes)