Cheese bacon
By VicentaLakin
Without a piece of butter, with a common butter, without a re-emergence of hammers, with a small war in the home, without a rubbing machine, with a full manual operation, in the face of difficulties, with determination not to bow down, with courage to walk ahead with the praises of what we have done today, thanks to the addition of cheese and bacon, which have become more delicious, and precisely because of their participation, they have seriously damaged the homogenous hive. When you're out of the oven, you cut open the tissue. For the sake of good food, we'll have to admit it。
Recipe Recommendations
- bread flour 75 grams
- low-gluten flour 25 grams
- Vanilla sugar 10 grams
- salt 2 grams
- milk 55 grams
- yeast 2 grams
- butter 12 grams
- egg liquid 10 grams
- Wrap in butter 88 grams
- shredded mozzarella cheese 30 grams
- bacon a
- milk fragrance
- roast
- a day
- ordinary
Steps for Cheese bacon
1
Quantification of materials and placement of all materials except milk and butter in one basin, so that yeasts do not have direct contact with sugar and salt。
2
A little milk, and a little bit hard noodles
3
Wrestling, with a certain stretching of the face, when the surface is smooth, add butter
4
Scratch the butter into the noodles and continue to fall to the state near the extension phase. Don't scratch it. Otherwise, the next steps will be difficult. Thin
5
Take a small piece of pasta to test its dilation without having to extend it
6
Put the noodles in squares and freeze them in the freezer room for over 30 minutes
7
Cut the butter in pieces, put it in a bag, beat it to the square thin, and cross into the face. Medium
8
The face of the noodles is covered with a small amount of powder, and it grows on the big side. Snippets
9
It's better to cut to the left and right sides of the face, to the right, to the right, to the left, to the left, to the left, to the left, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right, to the right
10
From the freezer room, a double-twisted noodle will be removed, with an opening, 30 grams of masulilla cheese and a sliced bacon. It's two-thirds of the area
11
Third 30% discount completed and continued to freeze. The extraction of the face is wide open because of the trap, which causes tissue to stick together, the melting of cheese, and the uneven size of holes or large holes。
12
WHEN IT WAS 4MM THICK, IT CUT THE FACE WITH A SHARP KNIFE. SEVEN CENTIMETERS DOWN, 16 CENTIMETER-HIGH
13
Scroll from the bottom, push the little angles under the face
14
Put it on a grilled oilpaper, brush an egg fluid, fermentation, fermentation, must not be too high, normal butter melts low, prefers lower temperatures, longer fermentation, and not fast. I'm basically at 20 degrees. Three and a half hours
15
After fermentation, the surface is painted with an egg fluid, the oven is preheated at 200 degrees, baked for 15 minutes, rotated 180 degrees and baked for about 5 minutes。