Bacon mixed vegetable bread

Bacon mixed vegetable bread

Introduction:

"Fortunately, I got many kinds of chubby sauce to try! Today we use chubby sweet salad dressing! "

Production steps:

Step 1: yeast in the liquid material is added to water, mix well with high gluten powder, cover with plastic film and refrigerate for more than 16 hours.

Step 2: mix all the ingredients in the filling evenly

Step 3: mix all the ingredients in the filling evenly

Step 4: mix the finished soup seeds with the main dough ingredients, and then knead with oil until the expansion stage.

Step 5: cover with plastic film and ferment to twice the size.

Step 6: take out the fermented dough and exhaust directly, roll it into a large rectangular piece, and spread the filling evenly on 2 / 3 of the area of the dough.

Step 7: fold 1 / 3 of the dough without filling to the center.

Step 8: fold again, cover the rest of the stuffing, and refrigerate for 20 minutes.

Step 9: take out the frozen dough, roll out the dough gently, cut off the irregular parts at both ends, divide into 6 equal parts, and then cut a knife edge in the middle.

Step 10: burn one end of the dough twice from the edge of the knife and arrange it on the baking pan for secondary fermentation.

Step 11: after the second fermentation, brush the egg on the surface and squeeze on the S-shaped salad dressing.

Step 12: preheat 180 degrees into the middle of the oven, about 20 minutes to color.

Materials required:

GAOJIN powder: 125g

Low gluten powder: 50g

Yeast: 2G

Fine granulated sugar: 38g

Salt: 4 g

Milk powder: 10g

Whole egg liquid: 25g

Water: 55g

Butter: 25g

Filling corn kernels: 60g

Salad dressing: 40g

Bacon: 60g

Boiled diced carrot: 20g

Mozzarella diced cheese: 40g

Note: ingredient = liquid, main ingredient = main dough, seasoning = filling, surface decoration: proper amount of whole egg liquid and salad dressing

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet