Egg bread
By VicentaLakin
It's made in Chinese, without basic fermentation after rubbing the face, and the bread base is just as soft! With the whole egg, with the delicious cheese and bacon, a bread full of energy, quite satisfying
Recipe Recommendations
- high-gluten flour 250g
- water
- yeast 4g
- low-gluten flour 70g
- eggs one
- fine sugar 40g
- salt 4g
- butter 40g
- bacon art. 2
- cheese appropriate amount
- Pizza grass appropriate amount
- black pepper appropriate amount
- salty and sweet
- baking
- ten minutes
- simple
Steps for Egg bread
1
Prepare the material. The Chinese material is smoothed to the face of the face and is frozen in the fridge for the night (approximately 17 hours)。
2
Tore small pieces of Chinese pasta into the cooker ' s mixer, added to the main pasta material, except butter, and opened the 1st stage to the 3rd stage of the group。
3
Butter is added when the face is rubbed to a smooth state, and it continues to rub at a low speed until the butter is absorbed。
4
The face was rolled to the extension stage, with better stretching。
5
Split the covered noodles into eight equals and wake up 20 minutes after rounding。
6
Wake up the good noodles, flattened the air, pressed into the oiled bowl。
7
When all the noodles are ready, the room will remain warm for 15 minutes。
8
A few small holes in the bottom of the waking face, an egg in the middle of the face, cheese chips and bacon on the surface, and a little spice。
9
The oven, 190 degrees pre-heat, the oven in the middle and baked for about 20 minutes。Egg bread Make Tips
1. Because of the different water intake properties of flour, liquids are not added at once and the face-to-face state is adjusted as appropriate. For reference purposes only, the temperature and timing of the ovens should be adjusted according to the temperature of the ovens and the preferences of the individual. If you like a heart egg, it can be a few minutes shorter and a few minutes longer。