Meat pine bacon bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 140g
- water 80g
- fine sugar 20g
- butter 15g
- egg liquid 10g
- salt
- dry yeast
- milk powder
- meat floss appropriate amount
- salad dressing appropriate amount
- bacon appropriate amount
- whole egg liquid appropriate amount
- salty fragrance
- baking
- several hours
- divine level
Steps for Meat pine bacon bread
1
The main part of the required diet is placed in the cook ' s machine, with the exception of butter, with yeast powder at the top。
2
The first set of low-speed face-to-face sessions was activated and the second set of face-to-face sessions continued, a 10-minute process。
3
The butter, which is softened by the temperature of the room, is also used to absorb it at a slow pace until it is fully absorbed and continues to be smoothed in the third tranche。
4
The fermentation is twice as high as the fermentation of the membrane chamber under cover until the extension phase。
5
It's a fermentation success by poking a hole without turning back。
6
It's 15 minutes to wake up after the vent。
7
Growing stripes。
8
Put a layer of salad sauce on the surface and do not brush a cm short edge。
9
It's covered with another layer of pine。
10
Brush the egg fluid where you're left。
11
Squeeze from the side where there is no egg brush。
12
Cut five blades into six。
13
Cut your face up, put it in the oven, preferably without it, or you'll have to put on the oilpaper。
14
In the oven, the summer can be warm, a bowl of hot water is kept wet and fermented twice as large。
15
Ready bacon。
16
My bread was small, so I cut a few knives。
17
Take it out, squeeze it, brush it on the surface。
18
Take some bacon, put it on the bread, and if you like, put onions on it, put it in a pre-heated oven of 180 degrees, and bake for about 15 minutes to the surface of gold。
19
Just the color。
20
Smells like a snort. It's on the net。
21
The finished chart。
22
The finished chart。
23
The finished chart。
24
The finished chart。