Bacon and scallion bread in soup

Bacon and scallion bread in soup

Introduction:

"Although this bread is simple, it's loved by my family. It's salty, fragrant and soft. It's not only rich in ingredients, but also rich in taste. It's full and delicious, and it's full of milk flavor. It's my favorite salty bread! Whether it's for dessert or breakfast, it's perfect

Production steps:

Step 1: put the other materials except butter into the bread barrel, set a flour mixing procedure, and heat the seeds: 30g of boiling water, 2.5G of sugar, 25g of high gluten flour, stir the high gluten flour and sugar, add boiling water, and heat them into a ball, then cool and set aside.

Step 2: add butter after one procedure, and then select two flour mixing procedures

Step 3: ferment to twice the size, take out the dough, exhaust, divide into 8 parts, relax for 15 minutes

Step 4: take a portion of dough, roll the skin and put on the cheese slices

Step 5: put on the bacon slices (put the bacon into the pot and fry it for later use)

Step 6: fold the dough in half

Step 7: roll up the dough and press the last edge thin with your hand

Step 8: put it all in the greased baking pan

Step 9: ferment twice to twice the size, brush the egg liquid, sprinkle with chopped chives, preheat 180 degrees in the oven, heat up and down, bake for 20 minutes, cover with tin foil after coloring.

Materials required:

GAOJIN powder: 250g

Sugar: 30g

Salt: 3 G

Yeast: 3 G

Milk: 130g

Butter: 20g

Hot seed: 50g

Egg: 20g

Note: scald seeds: 30g boiling water, 2.5G sugar, 25g high gluten flour, mix high gluten flour and sugar, add boiling water and scald them into a ball, cool and set aside. Preheat the oven 180 degrees, heat up and down the middle layer, bake for 20 minutes, remember to cover with tin foil after coloring.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh