Whole egg bread with olive(gan lan cai quan dan mian bao )

Whole egg bread with olive

Introduction:

"Olive whole egg bread is a bold and creative combination, which integrates Chaoshan's salty olive vegetables into baking. It has unexpected taste, salty aroma, palatable, soft and elastic, and also changes the monotonous eating method of Chaoshan's salty porridge or steamed bread. Because the finished bread can't resist the temptation of its aroma, cut some to taste, forget to seal, and then this kind of bread will have another way to eat. When it comes out of the oven, it will naturally cool down, cut into 0.5mm thick pieces, put it into a bamboo basket and let it air dry naturally. Because the moisture is volatilized, the bread becomes crisp, which is another flavor. When drinking Kung Fu tea, it will be used as a tea match, and in the afternoon, it will be dipped in milk. "

Production steps:

Step 1: put the sifted high flour and other ingredients and accessories except butter into the toaster, and press the mixing procedure until the dough is smooth;

Step 2: after the oil method, add butter, continue to knead with the machine until the dough can pull the hand film;

Step 3: 3. Take out the dough from the bread maker, wrap it with plastic wrap and put it into the refrigerator for low temperature fermentation for one night;

Step 4: take out the fermented dough and exhaust

Step 5: cover the baking tray with tin foil that is not the same size as the bottom of the baking tray;

Step 6: roll the dough into a rectangular dough embryo with a rolling pin and roll it up;

Step 7: cut the dough roll into two sections, put it into the baking pan, cover it with plastic film, and continue to ferment twice;

Step 8: preheat the oven at 190 ℃ for 20 minutes.

Materials required:

High gluten flour: 250g

Egg: 165G

Butter: 30g

Yeast: 1.5 teaspoons

Salt: 1 teaspoon

Sugar: 10g

Precautions: 1. The formula is adapted from Lele's whole egg meat floss toast; 2. Wrap the dough with plastic film to avoid the leakage of dough during fermentation, and don't move it during fermentation; 3. Roll the dough as thin as possible when making modeling dough roll, spread olive vegetables evenly, roll more circles, and the finished product will have better cut and taste. 4. The temperature can be adjusted by individual oven

Production difficulty: Advanced

Process: others

Production time: several days

Taste: salty and sweet

Chinese PinYin : Gan Lan Cai Quan Dan Mian Bao