Bacon pine bread
By VicentaLakin
THE BREAD HAS RECENTLY BEEN MADE A LITTLE HARD, ON AVERAGE TWICE OR THREE TIMES A WEEK, AND THE TASTE OF BREAD IS COMPLETELY DIFFERENT EACH TIME. ON THE ONE HAND, NEW FORMULATIONS ARE CONSTANTLY BEING TRIED AT THE TIME OF PRODUCTION TO IMPROVE THEIR OWN TECHNOLOGY, AND ON THE OTHER HAND, NEW CONFIGURATIONS OR DIFFERENT FORMULATIONS ARE BEING TRIED TO PRODUCE BREAD OF DIFFERENT TASTES. RECENTLY, THE CHILDREN LOVE SANDWICHES AND HAVE SPARE BACON IN THE FRIDGE, WHICH WAS MADE OUT OF PINE THE OTHER DAY, SOFTLY AND SWEETLY, AND CHILDREN WHO DON'T USUALLY EAT BREAD HAVE A GOOD MEAL, AFTER WHICH THEY PLAN TO GO OUT FOR A TRIP AND SHARE IT WITH THEIR FRIENDS, AND THEY DIDN'T EXPECT TO BE EATEN BY THEIR FATHER AND THEIR SON BEFORE THEY LEFT, AND THEN HAVE TO HAVE A NIGHT SHIFT. TOOLS: LONG CRWF 42NE BAKE TIME: 25 MINUTES BAKER TEMPERATURE: 170° REFERENCE WEIGHT: 6
Recipe Recommendations
- high-gluten flour 250g
- milk 140g
- milk powder 25g
- egg liquid 42g
- white granulated sugar 20g
- salt 2g
- dry yeast 3g
- unsalted butter 25g
- meat floss 70g
- salad dressing 30g
- square bacon 3 tablets
- Marisu cheese a little
- milk fragrance
- baking
- several hours
- senior
Steps for Bacon pine bread
1
(b) Prepare the required ingredients, and then load the high-strength flour, milk, eggs, and white sugar in a clean pot
2
In the form of razors or chopsticks mixed into dry flour, covering the façade for about an hour, the face is easier to remove through this step, and the bread is made softer
3
When the noodles wake up, they are placed in the cook ' s barrel, with sugar-resistant dry yeast on the surface
4
Switching to the power of the cooker ' s machine, choosing the fourth stage for approximately eight minutes, rubbing the face up to the extension stage, pulling out a small piece of the face, easily breaking the membrane that can be pulled out of the hand, with a cavity in the hole
5
Add softened butter and salt at room temperature and continue to activate the cook ' s machine, so that the butter is even with the pasta at a low speed of 1
6
Reassigned to the high-speed section 5 for approximately six minutes, and the face-painting work was completed until the full phase, i.e., the removal of a small piece of face-paste, which could draw easily broken thin film with its hands
7
When the noodle is covered, the roller circle is removed and placed in a clean, large noodle basin, with a protective film placed in the fermentation of the temperature for about an hour. The specific fermentation times are to be adjusted to climate change and are generally to be judged by the state of the dough. The most safe fermentation method is achieved by the fermentation function of the fermentation or oven at a temperature of about 30 degrees and humidity of about 70 per cent
8
The fermentation is approximately twice the size of the fermentation in an hour and a hole is inserted in the middle with dry-faced fingers, which means that the fermentation is completed without a convulsion
9
(b) When the noodles are fermented, remove the gas that is placed on a silicate pad with a light pressure to empty it, and divide it into an average of six equals, with a rolling circle
10
After the roll, the film is lax for about 15 minutes
11
Start preparing the casseroles while the pine and salad sauce are free: the meat pine and salad sauce are weighed separately into the bowl. The ratio of meat pine to salad sauce can be adjusted to its preferred taste
12
(a) To mix the pine with the salad sauce with chopsticks
13
When the noodles are loose, one of them is taken, and it is made of a cane that forms an elliptical shape of about one hand
14
Turning a nice face (a smooth side rolls out, bakes a better bread) and then laying a corrugated corset on it, which is about two-thirds. (a) When the meat is laid loose, its finger will be pressed thinly at the end
15
It then rolls down from the top, that is, from the end of the line with the meat pine salad sauce, towards the mouth
16
(a) When they have been curled up, the two heads will be plasticized and then flatted, and the bakery will be finished
17
In accordance with the above-mentioned operational steps, the remaining bread was fully prepared and subsequently placed on a tarpaulined grill for secondary fermentation. (b) The placement needs to be sensitive to the need to leave a certain gap between each and leave room for fermentation
18
In about 45 minutes, the bread fermentation will be completed to a factor of 1.5
19
After the bread fermentation has been completed, a thin egg fluid is painted on the surface, followed by two slices of bacon on the sides
20
Squeeze the salad sauce with a bag of flowers
21
Finally, the Malari Souz is crushed
22
(b) In the middle and lower of the preheated oven, 170 degrees, up and down, and for 25 minutes, during the course of the roasting, with tin paper midway according to the colour on the bread surface
23
After the roasting, the roasted bacon pine bread is removed from the oven and can be eaten on the grilled web。Bacon pine bread Make Tips
One, the time of pasta fermentation is flexible in the light of weather changes, and it is generally recommended that the fermentation be determined directly on the basis of the condition of the face; two, in the course of operations, be careful to cover the fresh film at any time to prevent the loss of water on the surface of the face from affecting the taste of bread, which is dry in the north and easily lost; three, the meat pine is self-made and taste different from what is sold outside, so the weight of the salad sauce is based on the child ' s taste; and four, in the case of roasting, each oven is slightly warm, so the bake time and temperature in the formula is only indicative。