Onion bacon bread(yang cong pei gen mian bao )

Onion bacon bread

Introduction:

"Everyone who plays with baking knows that bread can be divided into direct method, soup method and medium method. Among them, "tangzhong" in Japanese means warm noodles or rare noodles. "Soup" means boiled water, hot water and hot spring. "Seed" means seed, variety, material and flour fertilizer. The explanation used in baking is to add water to the flour and heat it in a gas oven to gelatinize the starch. Or flour into different temperatures of hot water, make it gelatinized, this gelatinized paste is called soup. Soup seed bread is made by mixing, fermenting, shaping and baking other materials used in bread. The biggest difference between tangzhong bread and other breads is that starch gelatinization increases the water absorption, so the tissue of bread is soft, elastic and can delay aging. Direct method, also known as one-time fermentation method, refers to the operation method of bread production process after one-time fermentation process. Chinese seed method, also known as secondary fermentation method, refers to the method of secondary fermentation in the production process. During the fermentation stage, the bread can form a good network organization and produce a unique bread fermentation flavor. The secondary fermentation method can produce a strong wine flavor and make the dough more mature through a long time of fermentation. Among these bread making methods, the bread made by the middle method is the most fragrant, the softest and the best in taste. The last time I changed the oven at gourmet, it had fermentation function, but it was ignored by me all the time. One day, I suddenly found that my oven had such a convenient and practical function! You can make satisfactory bread even in cold weather. A few days ago, my baby wanted to eat bacon bread again. This kind of salty and fragrant bread is my children's favorite taste. This kind of bread is made by the middle method, and it tastes the best. It is soft and mellow, and it is still soft even after a few days. It's a very delicious bread. "

Production steps:

Step 1: put the medium ingredients into the bread maker and start the dough program.

Step 2: at the end of the kneading process (20 minutes), the dough has reached the stage of complete expansion, but it is slightly deficient.

Step 3: round the dough and put it in the cooking bowl, then cover it with plastic film.

Step 4: put the basin in the middle of the oven and put a basin of hot water under it

Step 5: set the oven function key to adjust the fermentation function (draw a sign like a light bulb) for 90 minutes, at 28 ℃ and 75% humidity. Take out the dough after fermentation.

Step 6: put the main dough material into the bread maker except the butter, and then tear into the medium dough.

Step 7: start the dough process, stir the dough into a dough and add butter to continue.

Step 8: end the first 20 minutes of kneading.

Step 9: take out the dough and you can see that the fascia is not ideal.

Step 10: start the dough program again and continue kneading until the dough is smooth.

Step 11: after kneading again, take out the dough and you can see it to achieve the desired effect.

Step 12: round and you'll see layers of smooth fascia on the surface.

Step 13: put the dough into the toaster and ferment again for 20 minutes. The dough has been fermented for 20 minutes.

Step 14: take out the scale.

Step 15: let it stand for about 60 minutes.

Step 16: get the filling ready.

Step 17: roll a dough into the shape of a cow tongue and spread salad dressing on it.

Step 18: add another slice of bacon.

Step 19: Sprinkle with chopped onions.

Step 20: roll a long strip from the side.

Step 21: squeeze the bottom seal tightly.

Step 22: make it all ready and put it on the baking tray.

Step 23: put the baking tray in the middle of the oven and put a basin of hot water under it.

Step 24: oven temperature 38 ℃, humidity 85%, time 40 minutes, open the oven fermentation function key. When the fermentation is over, take out the water basin at the bottom.

Step 25: preheat the oven 180 degrees, take out the fermented bread and cut it with scissors.

Step 26: brush the egg.

Step 27: Sprinkle with chopped onions.

Step 28: put the baking tray into the oven. Oven temperature 180 degrees, time 20 minutes, with the up and down fire function key baking.

Step 29: take out the tested bread and put the baking net to cool it.

Materials required:

Water: 100ml

Gaofen: 167g

Yeast: 6 g

Fine granulated sugar: 40g

Milk powder: 14g

Salt: 4 g

Egg liquid: 20g

Butter: 40g

Bacon: right amount

Onion: right amount

Salad dressing: right amount

Note: using the oven fermentation function to make bread can shorten the production time of bread. In the past, we used to put the dough into the refrigerator overnight, and the next day we were making bread. Now with the function of the oven, we can save time and make bread soft and delicious, which is very practical. Moreover, with the fermentation function key, the fermentation temperature and time can be well controlled, and the success rate of bread can be greatly improved. Let's talk about the kneading of bread machine again. Every time I knead bread once (20 minutes), I can't get the effect I want to pull out the fascia. Every time I start the kneading procedure again, that is (about 40 minutes) to get the satisfactory fascia effect. I don't know if there will be this phenomenon again when other people knead dough with bread machine?

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Yang Cong Pei Gen Mian Bao