Bacon Roll

Bacon Roll

Introduction:

"When I'm busy at work and I don't have time to make bread, I'll use the rapid fermentation method to make some Chinese pasta for emergency. It's very convenient to cook more at a time, steam it and freeze it in the fridge. It's hot as you eat. "

Production steps:

Step 1: cut bacon, stir fry until fragrant, then turn off the heat. Sprinkle with black onion and pepper. Mix well

Step 2: mix yeast and warm water, add medium gluten flour, stir with chopsticks, add sugar and salad oil, and knead into a smooth dough. Relaxation at room temperature for 5 minutes, you can start plastic surgery

Step 3: roll the dough into a large rectangle, brush a thin layer of salad oil, and pour the filling in 1 onto the dough

Step 4: spread the filling as evenly as possible on the dough

Step 5: fold 1 / 3 of the dough along the long side inward, brush salad oil on the surface of the folded dough, and then stick the other side face to face

Step 6: cut the folded dough into 2.5cm and 2cm wide segments

Step 7: fold the narrower dough over the wider one. Put chopsticks or bamboo sticks in the middle of the dough and press to the end

Step 8: take out the bamboo stick, put the dough on the anti stick wax paper and ferment for 20 minutes

Step 9: put the dough into the steamer, steam for about 15 minutes, then turn off the heat, simmer for about 3 minutes, then open the lid and take it out

Materials required:

Medium gluten flour: 250g

Bacon: 30g

Scallion white: 15g

Black pepper: 1 / 4 tsp

Warm water: 135g

Yeast: 3 G

Sugar: 15g

Salad oil: 5g

Note: this scroll is learned from teacher Meng's Chinese pasta. Bacon itself is salty, but the overall taste is slightly lighter. I mainly make food for my baby. It feels better if it's lighter. Like to eat a little salty friends can try in the dough a little more salt seasoning. Do not remove the cover of the steamer immediately after the flameout. You can leak a little gap in the lid, heat and simmer for about three minutes, then remove the lid and take out the roll. In this way, the pastry will not collapse due to sudden cold. This method is also suitable for steamed dumplings, steamed bread, etc.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh