Cheese bacon wheat bread(nai lao pei gen mai sui mian bao )

Cheese bacon wheat bread

Introduction:

"Earthquake Apocalypse: food has surplus food, fat people have energy. We have seen the explanation that people are prone to obesity: because it was not easy to get food in ancient times, the body formed a mechanism of hoarding excess energy at any time. Although food is abundant in modern times, this mechanism still continues. It sounds reasonable, but now I have doubts: isn't this mechanism necessary for the body to cope with unexpected needs? It's not that it has survived helplessly, but that even in the era of prosperity, this mechanism must exist? A serious illness may make a fat man lose all his accumulated energy and become a thin man; while a skinny man may only have bone marrow to consume... Yes, it's still bacon. The endless bacon and the rolled out masurila just want to see if they will look like an eyeglass frame when they simulate the ears of wheat. But, obviously, when they ferment, they're all gone. "

Production steps:

Step 1: dough

Step 2: pour the dough out of the butter into a large bowl

Step 3: stir until smooth, add butter

Step 4: continue to stir out the film

Step 5: basic fermentation to 2 times the size

Step 6: prepare bacon and mozzarella

Step 7: divide the fermented dough into 3 equal parts, round and relax for 10 minutes

Step 8: roll it into a 20x10cm rectangle

Step 9: put a slice of bacon and mozzarella

Step 10: roll into a cylinder

Step 11: put in the baking tray, cut out the knife edge with scissors, and pull out the wheat ear shape from left to right

Step 12: ferment to twice the size and brush the surface with egg liquid

Step 13: put in the oven, middle layer, 180 degrees up and down, bake for 15-20 minutes, golden surface, out of the oven

Materials required:

GAOJIN powder: 200g

Fine granulated sugar: 10g

Salt: 1 / 4 teaspoon

Milk powder: 1 tablespoon

Dry yeast: 3 G

Water: 120g

Butter: 15g

Mozzarella: 60g

Bacon: 3 slices

Note: mozzarella cheese should be rolled into a rectangle of the same size as bacon. When rolling, it should be tight and cut open so that it won't be loose. Be careful not to cut the bottom of the dough.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Nai Lao Pei Gen Mai Sui Mian Bao