How to make Bacon pine bread - VicentaLakin's Recipe

Recipe Recommendations

ham sausage 6 pieces
milk
butter 60g
salad dressing appropriate amount
yeast 20ml
eggs 40g
the cranberry appropriate amount
meat floss appropriate amount
bacon appropriate amount
high-gluten flour
rosemary appropriate amount
salt 5ml
sugar 80g
warm water 50ML

milk fragrance
roast
several hours
ordinary

Steps for Bacon pine bread

1

I'll make some noodles. It's for both breads. This time, it's direct

2

High-strength flour, sugar, salt

3

Join the eggs and rub them in the flour

4

We're gonna add milk to the pasta

5

Yeast powder and 50 grams of water

6

Wake up, yeast and join the group. Keep rubbing. Noodles

7

It'll be sticky at first, but it's okay. Just keep rubbing

8

Be patient, slowly rubbing my face into a smooth face. It took me about half an hour

9

Butter softened the room early

10

Put the soft butter in the dough. Keep rubbing. Noodles

11

It's okay, keep rubbing, until the butter and the face merge

12

Butter is integrated into the noodles, and it continues to rub its face up to the extension stage. The extension phase means that the noodles are covered, the pieces cut out, the pull, the membranes, the membranes are broken, the openings aren't smooth! I spent over 40 minutes at this stage

13

It's going on to the full stage (which was supposed to be in the expansion phase, but it's for the grandparents and the kids, so I keep rubbing it for the sake of making it softer. Full-stage noodle means, on the basis of that extension, to keep rubbing the face, to drag the face into the membrane, to the thin membrane, to make it difficult to break, to put a small hole in the membrane, which is a smooth mouth, which takes less than 10 minutes! Look, don't overwhelm it, or it'll break the face

14

Scratch it, put it in the tub, cover it up, ferment where it's warm! The fermentation is twice as big as the original one, and the fermentation with a finger-stamped flour won't recover! (I'm here in Beijing, with an indoor temperature of about 22°C, and fermenting for more than an hour). Here, the noodles are finished

15

I'm the split line。

16

The fermented pasta takes out, rubs the face to the surface smooth. The fermented pasta is split in half, half for bacon pine bread and the other half for cranberry ham

17

I'm still on the line。

18

I'll make cranberry ham and sausage bread first, and cranberry to cut small pieces

19

one in 85 grams, six inches, a ball, a shampoo, a second fermentation of 15min

20

Take a small noodle, squirm the air, squirm the squirt with a stick, a little longer than a ham sausage

21

According to the pictures, the ham intestines were wrapped in the dough

22

When the ham entrails are packed, it's made

23

Get a knife to cut the bread with a few tilts until the ham intestines are out

24

On the face of a good bakery, you've got all-gold egg fluid, colored and fixed cranberry

25

The cranberry shredding on the face of a baked egg

26

Decorated buns in the oven, no fire, a bowl of water, turn off the oven, relax for 15 minutes

27

180 degrees and 5 minutes warm on the oven, put in the bakery, 170 degrees and 15 minutes baked on the fire, to the surface of gold and yellow (the temperature of the oven varies from one home to another, as measured by bread to yellow)