Inside the bacon cloth(yan rou bu li mian bao )

Inside the bacon cloth

Introduction:

"Painbrie is a kind of bread from Normandy, France, which is the traditional food for sailors to take on board, because even if the bread is dried, it tastes crisp and soft, which is a good food for long-distance travel. Personally, I like this kind of bread very much. It's healthier with less oil and sugar. The texture is fluffy, but it doesn't have big holes like the French stick. The finished product has a crisp and hard shell and a wet interior with chewing head. The taste is rich in layers and rich in fragrance. On the basis of the original Bree bread, we add some bacon. It's really a family version. Of course, I also hope to make some kind of French and European bags one day

Production steps:

Step 1: weigh all the ingredients and pour them into the toaster except butter.

Step 2: select the face work file and face for 20 minutes.

Step 3: put the butter in and continue to knead the dough; when the bread maker finishes kneading, check whether the dough is kneaded to form a film in the rest room.

Step 4: fermentation for the first time to twice the original size.

Step 5: take out the dough, divide it into the required number of parts, round and relax for 15 minutes.

Step 6: gently press the dough into an oval shape and sprinkle with chopped bacon. (do not roll out all the bubbles in the dough)

Step 7: from the top to the bottom, roll the two sides in slightly to form an olive shape with two sharp ends.

Step 8: put the shaped dough into the baking pan, set it at about 28 ℃ and 80% humidity for fermentation for 30 minutes, until the volume is about 1.2 times larger.

Step 9: ferment and sprinkle low gluten flour on the surface.

Step 10: make a few cuts on the dough surface with a sharp knife.

Step 11: preheat the oven to 220 degrees, spray steam to bake for 25 minutes to show a beautiful baking color.

Materials required:

Low gluten flour: 250g

High gluten flour: 250g

Fine granulated sugar: 15g

Salt: 7g

Yeast: 7g

Milk powder: 15g

Water: 300g

Butter: 15g

Bacon chips: right amount

Note: 1, dough does not need to knead to the expansion stage, knead to the stage before expansion - dough surface is smooth, can not pull out large film, easy to break. 2. When shaping dough, no matter what shape it is made, gently pat it down with both hands. Don't pat out the gas completely, but pat lightly, so that the dough will not deform easily in the shaping process. Special attention should be paid not to exhaust with rolling pin, the gas carbon dioxide in the dough is completely lost, the dough q is too strong, the shape after shaping is too tight, and the shape is easy to deform.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: light

Chinese PinYin : Yan Rou Bu Li Mian Bao