Fried bacon toast(xiang jian pei gen tu si )

Fried bacon toast

Introduction:

"This is Mr. Meng's prescription. He added all kinds of vanilla powder to it. The mold is a little smaller than Mr. Meng's, so we divide part of the dough into two buns. It's delicious. I'm lazy. I don't use oilpaper as backing. It's troublesome when demoulding. "

Production steps:

Step 1: chop the bacon, stir fry it with low heat, and stir fry until fragrant,

Step 2: turn off the heat, drain the excess oil, add black pepper, pizza grass, basil, parsley powder, mix well

Step 3: cool and set aside

Step 4: prepare the dough

Step 5: pour the dough except butter into the bowl

Step 6: stir into flocs

Step 7: continue to stir into a slightly smooth dough and add butter

Step 8: stir until the film comes out

Step 9: add the bacon

Step 10: knead well, put into a bowl, cover with plastic film, and ferment for 80 minutes

Step 11: increase the size of the noodles to 2 times

Step 12: take out, roll round, cover with plastic film and relax for 15 minutes

Step 13: roll it into a rectangle

Step 14: roll into a cylinder

Step 15: put into the mold and ferment for 50 minutes

Step 16: up to 9 points

Step 17: Sprinkle with shredded onion, mozzarella, parsley and black pepper

Step 18: put it in the oven, heat 185 degrees up and down in the middle layer, bake for about 30 minutes,

Step 19: when the surface is golden, demould immediately

Materials required:

Bacon: 3 slices

Black pepper: 1 / 2 tsp

Pizza grass: 1 / 4 teaspoon

Basil: 1 / 4 teaspoon

Parsley powder: 1 / 4 tsp

GAOJIN powder: 250g

Sugar: 15g

Salt: 1 / 2 teaspoon

Dry yeast: 4G

Water: 150g

Butter: 20g

Shredded onion: 30g

Mozzarella cheese: 40g

Note: in the mold surface pad oil paper, the final demoulding will be very easy. During baking, if the surface is completely colored, tin foil can be covered to avoid too deep coloring. When frying bacon, there is no need to put oil in the pot.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Xiang Jian Pei Gen Tu Si