Bacon bread(pei gen mian bao )

Bacon bread

Introduction:

"Suddenly I feel like I'm making a series of bacon bread. Recently, I have been struggling with the collocation of bacon and bread. In fact, I just want to get rid of bacon. Although bacon is not only used as bread, if high gluten flour is also something you want to consume, then combining the two is killing two birds with one stone. "

Production steps:

Step 1: prepare the dough

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

Step 3: stir until smooth, add butter

Step 4: continue stirring until the film is pulled out

Step 5: put in a large bowl, cover with plastic film, ferment for 80 minutes, and the dough is twice as large

Step 6: prepare the filling

Step 7: dice the onion, green pepper and red pepper

Step 8: mix evenly and reserve

Step 9: exhaust the fermented dough, divide it into 5 equal parts, round and relax for 10 minutes

Step 10: roll it into an ellipse about 20 cm long

Step 11: put in the baking tray, brush a layer of egg liquid on the film, and put a slice of bacon

Step 12: Sprinkle diced vegetables

Step 13: Sprinkle with mozzarella and parsley powder

Step 14: final fermentation for 25 minutes

Step 15: put it in the middle of the oven, heat up and down 180 degrees, bake for 15-20 minutes

Step 16: the surface is golden

Materials required:

GAOJIN powder: 200g

Fine granulated sugar: 20g

Salt: 1 / 6 teaspoon

Milk powder: 10g

Dry yeast: 2G

Whole egg: 20g

Water: 100g

Butter: 13g

Bacon: 5 pieces

Onion: 25g

Green pepper: 25g

Red pepper: 25g

Mozzarella cheese: 65g

Parsley powder: 1 teaspoon

Note: diced vegetables are only used according to the existing ingredients at home. You don't have to stick to these three, but you can match them according to your own ingredients. Bacon shrinks when baked, while dough expands when baked. The dough is slightly shorter than the bacon when making the blank. After baking, the length of dough and bacon will be roughly the same.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Pei Gen Mian Bao