Wheat and bacon bread(mai sui pei gen mian bao )

Wheat and bacon bread

Introduction:

"The weekend vacation is over. I'm going to work on Monday. Tomorrow's new week will start again. I have to continue to work hard for the foreign devils! Take time to bake a few bread, ready for the next day's breakfast, with ready-made breakfast can sleep in, ha ha! I like salty bread all the time. I can make sandwiches with salty toast and hamburgers with buns. It tastes much better than sweet bread. I can have a glass of milk for breakfast. I feel very comfortable! The sweet bread as breakfast, not very and their own taste, sweet greasy feeling is really no appetite, sweet bread can only be used as tea to supplement energy, dinner or try not to eat as good! Today, we make a kind of salty bread with bacon flavor, which is called "wheat bacon bread". This kind of bread saves the trouble of making sandwiches and hamburgers. It can be eaten directly by heating it in the oven without further processing. The specific measures are as follows; "

Production steps:

Step 1: high gluten flour, dry yeast, egg, sugar, milk powder, salt, olive oil, water, bacon, black pepper, black sesame.

Step 2: pour the flour into a steel bowl, and mix the milk powder, dry yeast, sugar and salt.

Step 3: mix the eggs.

Step 4: add olive oil and mix well, then stir it into crushed granules.

Step 5: use water to make the flour into soft dough, and then knead it well by hand.

Step 6: hold one end of the dough on the chopping board and repeatedly beat and fold it. When the dough is beaten until the viscosity is slightly reduced, you can knead it with your hands to make it delicate and full of strength.

Step 7: then put the dough into the steel bowl.

Step 8: steel plate covered with plastic film for basic fermentation.

Step 9: the dough is fermented and expanded to two and a half times the size.

Step 10: take out the fermented dough and press it flat on the chopping board to drain the air.

Step 11: then knead the dough and divide it into three pieces.

Step 12: fold the divided dough from the cutting surface to the center with your thumb and knead it.

Step 13: then roll the dough into a circle with the palm.

Step 14: cover with plastic wrap and let hair for 15 minutes.

Step 15: after the dough is ready, roll it from the center of the dough back and forth with a rolling pin.

Step 16: roll the dough until it is long and flaky. Put bacon on the rolled dough and wrap it tightly with fingers.

Step 17: then put the pinched seal down into the baking tray, and make three pieces according to this method.

Step 18: put the baking tray into the oven and use the fermentation stall for final fermentation. If the oven does not have this function, preheat the oven temperature to 35-40 degrees, and then turn off the fire for final fermentation.

Step 19: during the fermentation of the blank, some sugar water can be mixed for standby, and the sugar water ratio is 1:5.

Step 20: the blank is finally fermented and expanded to twice the size. Take it out and apply a layer of sugar water on the blank with a brush.

Step 21: then use the scissors to make the shape, cut the blank evenly on the left and right sides of the skin, and cut the bacon inside, so that it can be easily roasted and eaten.

Step 22: spray a layer of water mist on the blank with a spray pot.

Step 23: Sprinkle with black pepper and sesame seeds.

Step 24: preheat the oven at 190 ℃ for 5-8 minutes, put the baking tray into the middle rack of the oven, and bake at 190 ℃ for 20-25 minutes.

Step 25: when baking for 18-20 minutes, take out the bread and coat it with salad oil.

Step 26: then send it into the oven again to continue baking.

Step 27: bake the bread until it is golden.

Materials required:

High gluten flour: 300g

Dry yeast: 3 G

Eggs: 50g each

Milk powder: 20g

Water: 150ml

Bacon: 3-6 slices

Black Sesame: right amount

Fine granulated sugar: 20g

Salt: 5g

Olive oil: 20g

Black pepper: a little

Note: this bread features golden color, attractive aroma, soft taste, salty flavor, rich taste and endless aftertaste. Warm tips: 1. Pay attention to the proper water content when combining dough, and the dough should be softer; 2. The dough will be sticky at the initial stage, so it is necessary to use the plastic scraper to continuously scrape the broken dough on the hand and the cutting board, and then repeatedly beat the dough to evenly distribute the water and oil as soon as possible, the viscosity will gradually decrease, and the gluten will be relatively fast, which is not required It's very strict. As long as the dough is delicate, smooth and full of strength, it basically meets the requirements. 3. There are two ways to do modeling. One is to use scissors to cut evenly from the surface of the blank at an angle of 35 degrees. The depth of the knife edge is two-thirds, so that the wrapped bacon can be cut. Then use your hand to separate the cut part from the left and right, and slightly stretch it. The other is to cut the bacon at an angle of 40 degrees according to the above method. Both methods can be adopted. This privately made "wheat ear bacon bread" with a large frying spoon is ready. Like to eat meat friends, might as well refer to the practice of this bread, meat bread can be delicious, ha ha! For your reference!

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mai Sui Pei Gen Mian Bao