Italian vegetable bread(yi shi shu cai mian bao )

Italian vegetable bread

Introduction:

"Last week's rosemary Italian bread, the basic pasta with rosemary, became the spice bread. Based on the basic dough, there can be a variety of changes. This week, we made vegetable bread, which is to add some vegetables to the basic pasta. Vegetables in the book include broccoli, broad beans, potatoes, sweet potatoes, pumpkins, colored peppers, and sugared carrots. I made some noodles, and when I felt about it, I found none of them. Well, because of the local materials, I didn't have the above ones. So I found some at home. We not only have vegetables, but also meat. This Italian bread, without sugar, uses olive oil instead of butter. The surface is crisp and the inside is very soft. The stuffing added greatly enriches the taste and taste. Lao Wu loves it very much. "

Production steps:

Step 1: mix all the ingredients except the cheese powder, stir with the chef's machine until smooth film appears, and then ferment. I tested the book's fermentation temperature of 38 ℃ this time, and did not find the phenomenon of excessive fermentation. Before, I thought that the temperature was too high. Exhaust after the completion of the first engine and let it stand for half an hour

Step 2: prepare the vegetables while the dough is still. A basic principle is that all vegetables are cooked, whether they are boiled, steamed or roasted. I splashed some peas from the fridge. They were peeled and frozen in the fridge. Put the peas in a bowl, add water and a little salt, microwave high heat for 5 minutes, peas cooked, no need to cook. I don't tell her this little secret. I peel and cut the yams left in the morning. The purple corn is cooked and peeled (in fact, I was also bitten by the microwave) and the rest of the bacon in the morning is cut into small cubes. Leave a little peas as a garnish. Put the rest in a bowl. Sprinkle with a little salt and black pepper. Stir well.

Step 3: after standing, flatten the dough and roll it into a rectangle with a rolling pin.

Step 4: lay the prepared vegetables on the dough

Step 5: leave a 3 cm gap at one end of the dough, not all over. Roll up from the end where there is no blank. If you've ever made a meat dragon, you know how to roll it.

Step 6: the last blank end should be pinched together with the roll

Step 7: divide the dough roll into 4 parts. Because of the stuffing inside, it's not easy to weigh each dough accurately with an electronic scale. It looks like a general picture. Just use a face knife to divide it. I divided it into four parts because I used a big Hanbao mold with a diameter of about 12cm. If the average hamburger mold is about 7cm in diameter, it is better to divide it into six

Step 8: put it into the fermentation tank for two times, at 38 ℃ for about 1 hour. After fermentation, the dough has been fermented to the same size as the mold. Coat the dough with olive oil and sprinkle with cheese powder

Step 9: heating 250 ℃, heating 220 ℃, 15-18 minutes. Observe the surface coloring closely. But the color of my big oven is OK, better than the original small oven, and the heat is not so high.

Step 10: I think this bread is better when it's hot. If it's cold, bake it in the oven at 100 ℃ for 3-5 minutes, and it will be as delicious as the new oven

Materials required:

High gluten flour: 250g

Water: 125g

Salt: 2.5G

Dry yeast: 3.5g

Yogurt: 40g

Olive oil: 25g

Cheese powder: right amount

Note: 1. The materials wrapped in dough are better and more convenient. 2. Yogurt can replace milk and make the dough softer

Production difficulty: Advanced

Process: Baking

Production time: one day

Taste: other

Chinese PinYin : Yi Shi Shu Cai Mian Bao