bacon and vegetable loaf
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250 grams
- low-gluten flour 50 grams
- fine sand sugar 20 grams
- salt 1 gram
- milk powder 15 grams
- yeast 3 grams
- whole egg 30 grams
- butter 15 grams
- water 150 grams
- bacon 7 tablets
- assorted vegetable beans appropriate amount
- mozzarella cheese appropriate amount
Steps for bacon and vegetable loaf
1
Mix all the ingredients except butter. After kneading them to a certain extent, try to stretch the dough. Stretch it a little thinner and many holes will be torn out.
2
Add butter and continue kneading until expansion. The dough can form a thin film, but the film is not particularly tough and still breaks easily. The ruptured hole has an irregular shape and reaches the expansion stage
3
Place the kneaded dough in a basin, cover with plastic wrap, and ferment at room temperature to 2.5 times in size. Dip your fingers in the flour and press the dough. The dough collapses and does not spring back immediately, which means that the dough has been leavened
4
Drain the fermented dough out of the air, divide it into 7 portions, knead it round, and wake for 10 minutes
5
Take a fermented dough and roll it into a long strip with a rolling pin.
6
Put the rolled dough into a baking sheet and brush with a layer of whole egg liquid.
7
Place a piece of bacon in the center of the long dough sheet.
8
Spread the bacon with diced vegetables
9
Sprinkle with diced mozzarella cheese on top of the diced vegetables. Carry out final fermentation of the shaped dough (Adjust the oven temperature to 38 degrees C, place the shaped dough on the top of the oven, pour boiling water into another baking plate, and ferment for about 20 minutes. Change the water twice or three times during the fermentation until the dough becomes twice as large.)
10
Place in preheated oven at 160 degrees for about 25 minutes