Parsley bacon bread(ou qin pei gen mian bao )

Parsley bacon bread

Introduction:

"I like all the bread in the baking book and always want to do it one by one. However, it seems too much trouble to prepare the small amount of materials one by one. Besides, there are also materials in the house that need to be solved. So, most of the time, we can learn from the formula, making method, shape and size of the dough, and other places can play freely, as we like. Of course, we have to figure out not to make it too bad. On this day, turning the pages of the book, I suddenly came up with the idea of parsley bread. Salty bread is not expected to be eaten by hungry wolves. At least it can be used as an extra meal for Dad. "

Production steps:

Step 1: dough

Step 2: pour the dough except butter and parsley powder into a large bowl

Step 3: stir until smooth, add butter

Step 4: continue to stir until the film comes out

Step 5: remove and add parsley powder

Step 6: knead well, put into a large bowl, cover with plastic film, and ferment for 80 minutes

Step 7: prepare the filling

Step 8: chop the bacon and onion separately

Step 9: heat the pan, add the bacon and stir fry the oil

Step 10: pour in the onion and stir fry until soft and fragrant

Step 11: turn off the heat and add black pepper and parsley

Step 12: mix well and let cool

Step 13: end of dough fermentation

Step 14: exhaust, divide into 6 equal parts, round and relax for 5 minutes

Step 15: press flat and add appropriate amount of filling

Step 16: wrap up and pinch the necks

Step 17: close the mouth down and put in the paper film

Step 18: ferment for 50 minutes to twice the size

Step 19: brush the surface with egg liquid and sprinkle with black sesame

Step 20: put into the oven, middle layer, 180 degrees up and down, bake for about 25 minutes

Step 21: put in the oven, middle layer, 180 degrees up and down, bake for about 25 minutes

Step 22: the surface is golden

Materials required:

GAOJIN powder: 250g

Fine granulated sugar: 20g

Salt: 1 / 2 teaspoon

Milk powder: 10g

Dry yeast: 3 G

Whole egg: 15g

Water: 140g

Butter: 20g

Parsley powder: 1 teaspoon

Bacon: 40g

Onion: 30g

Black pepper: 1 / 8 TSP

Egg liquid: right amount

Black Sesame: 1 tablespoon

Note: no bacon can be replaced with other meats. Parsley powder can also be eliminated. In a word, the stuffing can be changed according to your preference, and it's not bad to use steamed bun stuffing

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Ou Qin Pei Gen Mian Bao