Diamond shaped bread

Diamond shaped bread

Introduction:

Production steps:

Step 1: pour all the dough ingredients into the container in the order of liquid before powder, and mix well to form a dough.

Step 2: put the mixed dough in a warm place and ferment to 2-3 times the size.

Step 3: take out the fermented dough and divide it into five small dosage forms after exhausting. Cover it with plastic film and relax for 20 minutes.

Step 4: let's make stuffing during relaxation time. Peel and wash the water chestnut.

Step 5: break corn into grains and wash.

Step 6: yellow pepper, mushroom, water chestnut are cut into small pieces.

Step 7: mix the yellow pepper, mushroom, water chestnut and minced meat.

Step 8: then add a little water and stir.

Step 9: when stirring, be sure to stir along the same direction and clockwise. You can see that the state of the meat is constantly changing. When you stir until you can see the thick wire drawing, the meat stuffing is basically stirred.

Step 10: cook quail eggs and shell them.

Step 11: roll a loose dough into a rectangle with a thickness of about 1cm. Then cut it into rectangular strips.

Step 12: cut the knife diagonally into many small diamond shaped pieces.

Step 13: roll the remaining dough into a rectangle and cut into diamond shaped pieces.

Step 14: use one end of the rolling pin to press a small nest in the middle of the diamond block.

Step 15: fill in the nest. Cut the quail eggs from the middle and put half of them on the nest. Quail eggs had better be put five minutes before they come out of the oven. It only needs to be roasted for a while, otherwise the eggs will be very hard and taste bad. I roasted it this time, but I took away all the burnt eggs.

Step 16: make all the bread in turn, brush oil on the baking plate, and put the bread into the baking plate. Ferment in a warm place to 2-3 times the size.

Step 17: preheat the oven at 170 ° for 30 minutes. When baking for 20 minutes, take it out, brush with egg yolk, put half of the quail egg in the middle of the meat, and continue to bake for 10 minutes. You can see there's a burnt egg left on it.

Step 18: squeeze on the chubby salad dressing. It looks and tastes super delicious.

Materials required:

High gluten flour: 500g

Salt: 5g

Sugar: 20g

Yeast: 6g

Milk powder: 25g

Egg: 1 (about 50g)

Water: 220g

Corn kernels: 60g

Minced meat: 200g

Water chestnut: 5

Mushroom: 4

Yellow pepper: half

Minced green onion: a little

Ginger: a little

Egg yolk: 1

Sweet salad dressing: right amount

Note: 1. Because this dough is oil-free, so when you put it on the baking tray, brush the baking tray with oil first, otherwise it will stick easily. 2. When pressing the nest with rolling pin, be careful not to press a hole. 3. Quail eggs only need to be roasted for a short time to ensure that they are not cold. Basically 5-10 minutes. Don't bake it too long, or it will become very hard plastic. 4. Such a jin of flour can make a lot of such small bread, nearly 20, which can feed a family for two or three mornings. When not eating, refrigerate. In winter, it's not a problem to put it directly at room temperature.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and sweet