Bacon raspberry
By VicentaLakin
This formula, which I'm making in so many breads, which is the best one that feels, is very simple, very well matched, has been used many times, has failed in zero, and is quick to come out and recommend it. If you'd like to order a collection for me, 15 bakers need your support. Thank you
Recipe Recommendations
- high-gluten flour 200g
- qingshui 80g
- whole egg liquid 30g
- butter 30g
- white granulated sugar 30g
- salt 3g
- yeast 4g
- bacon 3 tablets
- pepper appropriate amount
- sesame 15g
Steps for Bacon raspberry
1
First, prepare the material for bread, which is called resupply. The butter room softened。
2
Mixed all materials, evenly mix them, move them to the operating table, start and face。
3
It's sticky at first and paste, it's sticky everywhere, so don't add dry powder and keep it。
4
It's enough to pull out an easily broken membrane。
5
At this point, soft butter will be added and the pasta will continue。
6
Scramble to the extended state of the noodle, i.e., to remove a small piece that pulls out a thin membrane without breaking it。
7
I put a bowl of hot water in the oven to ensure humidity。
8
It'll be okay when it's twice the size。
9
The fermented pasta is ventilated, and when the vent is completed, it is divided into an average of three pieces, rounded, covered with a protective membrane, loose for 15 minutes。
10
Put bacon in a non-coated pot and put pepper on it. Put it aside。
11
One of the loosed noodles, growing tongue。
12
Each one quarter of the position above and below is folded to the middle, as illustrated. Press, drain air, and press tight。
13
Put bacon on the face after the pressure。
14
It's not like you're going to have to wrap it around bacon。
15
Roll up, shut up, close your mouth. You have to hold on tight
16
The interior should be a medium-empty state supported by bacon at this time, so that the two heads can be closed as planned。
17
Scrambling down a few times, smoothing the mouth, closing down and putting it in the oven. Prepare for re-fermentation。
18
The fermentation in the oven has been repeated for 40 minutes and the cylindrical bread embryos have become round drums。
19
A layer of full egg fluid on the face of the bread embryo。
20
With sharp, long-headed scissors, with a 45-degree tilt on the cylindrical breadbread, cut nine-minute depths, do not cut, and set the cut one to the left。
21
I made three barley ears here。
22
And the corned ears, full of white sesame。
23
Send it to the oven, 175 degrees up and down, 15 minutes bake, out of the oven, out of the cool。
24
And the harvest of the autumn, and the luminous grain of bread, a sign of joy。
25
In the middle of soft bread is the scent of flesh
26
The sesame on the surface is even more fragrance. You like itBacon raspberry Make Tips
1. Salt affects yeast fermentation, so salt and yeast should not be in direct contact.
2. The kneading method for bread involves pushing forward like hand-washing clothes, combined with a slapping motion, which makes it easier to develop the gluten film.
3. When preparing the bacon, do not fry it until it is very crispy, and do not add oil.
4. To make the sesame seeds adhere more easily, you can spray some water on the dough with a spray bottle before sprinkling the seeds.
5. The baking time and temperature should be determined according to your own oven's temperament.