Small bone stick bread

Small bone stick bread

Introduction:

"At home, the reamer of the bread maker is missing. Due to the loss of too much money, I am reluctant to buy a new bread maker. Recently, I have to knead noodles by hand. In winter in the north, the dough has to wait a long time to ferment because of the low temperature. Recently, I found that a good way is to put a hot pot under the bowl of dough, which can greatly reduce the fermentation time

Production steps:

Step 1: pour all the ingredients into the basin, knead the dough and wake up for 20 minutes, then knead and beat until the dough is thin film, cover it with plastic film, and ferment it in a warm place to twice the size.

Step 2: after taking out, press to exhaust, evenly divide into 6 parts, about 60g, then roll round, cover with plastic film, wake up for 15 minutes.

Step 3: take one of them and roll it into an oval shape with a rolling pin.

Step 4: take the long side and put the cheese on top.

Step 5: roll from top to bottom, compact, and finally pinch the necking.

Step 6: make the dough longer.

Step 7: use a sharp knife to cut about 3 holes at both ends of the long dough.

Step 8: separate the two ends of the incision.

Step 9: fold in the middle again.

Step 10: wrap the bacon in the middle of the dough, brush the egg on the surface, preheat the oven for 200 degrees, and bake in the middle for about 20-25 minutes.

Materials required:

High flour: 200g

Whole wheat flour: 50g

Salt: 1 / 2 teaspoon

Sugar: 3 G

Yeast: 1 tablespoon

Water: 110g

Shredded cheese: right amount

Bacon: six

Note: 1, when making bread, we must reserve water, and then slowly add it when making dough, because the water absorption of each bread powder is different. 2. Don't wrap the bacon too tightly, because the bacon will shorten when baking.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh