Pork floss bacon bread
Ingredients: salt,high-gluten flour,butter,milk powder,water,white granulated sugar,yeast,ordinary flour,egg liquid,bacon,salad dressing,meat floss
Recipe Recommendations
- high-gluten flour 250 grams
- ordinary flour 50 grams
- butter 15 grams
- yeast 4 grams
- milk powder 15 grams
- egg liquid 30 grams
- water 170 ml
- meat floss appropriate amount
- bacon 3 tablets
- white granulated sugar 30 grams
- salt 2 grams
- salad dressing appropriate amount
- salty and sweet
- baking
- several hours
- ordinary
Steps for Pork floss bacon bread
1
Ingredients: 250 grams of high-gluten flour, 50 grams of ordinary flour, 15 grams of butter, 170 ml of water, 30 grams of white sugar, 4 grams of yeast, 2 grams of salt, 15 grams of milk powder, 30 grams of egg liquid, surface and indentation: a little egg liquid, appropriate amount of salad dressing, appropriate amount of meat floss, 3 slices of bacon
2
Weigh all ingredients and pour into the bread maker except butter.
3
Select the kneading work position and mix the dough for 20 minutes, add the butter and continue kneading.
4
After the bread machine completes the dough mixing process, you can check whether the dough has reached the expansion stage.
5
Fermentation until twice its original size for the first time, and gently squeeze the dough with your hands to remove air bubbles.
6
Knead into a round shape and ferment for 15 minutes.
7
Roll the fermented dough into a rectangular sheet on a chopping board; squeeze a layer of salad dressing on the sheet. Leave a gap of at least 1CM at the lower end and do not squeeze.
8
Sprinkle with a layer of meat floss, leaving at least 1CM of space at the lower end. Don't sprinkle meat floss, brush with a layer of whole egg liquid.
9
Roll the dough sheet from top to bottom (starting from the end where the egg mixture has not been brushed), tightly. Close the mouth down to form a long roll.
10
Cut the dough 5 times vertically and cut it into 6 small dough pieces of the same size.
11
Place the cut dough on a baking sheet lined with baking foil, with the cut surface facing up.
12
Carry out final fermentation for about 40 minutes until the dough becomes twice its original size.
13
Brush the surface of the fermented dough with a layer of whole egg liquid; spread half a piece of bacon on each dough, and squeeze the surface of the dough with striped salad dressing.
14
Preheat the oven in advance, at 180°, heat up and down, middle layer, for 15 minutes, and bake until the surface is golden brown.