bacon bread
By VicentaLakin
Recipe Recommendations
- low-gluten flour 250g
- high-gluten flour 250g
- fine sugar 15g
- salt 7g
- yeast 7g
- milk powder 15g
- water 300g
- butter 15g
- bacon bits appropriate amount
Steps for bacon bread
1
Weigh all ingredients and pour into the bread maker except butter.
2
Select a hair work file and dough for 20 minutes.3
Add the butter in and continue kneading; when the bread machine completes the kneading process, check whether the dough has been kneaded until a film has been formed.
4
Fermentation for the first time to twice the original size.
5
Remove the dough and divide it into the required portions, round and relax for 15 minutes.
6
Gently press the dough and vent it into an oval shape, sprinkle with chopped bacon. (Don't roll out all the bubbles in the dough)
7
Fold the sides slightly inward from top to bottom and roll them into an olive shape with pointed ends.
8
Place the shaped dough on a baking sheet and leave it to ferment for 30 minutes at a temperature of about 28 degrees C and a humidity of 80%, until the volume is about 1.2 times larger.
9
Sprinkle low-gluten flour on the fermented surface.
10
Use a sharp knife to make several cuts on the surface of the dough.
11
Preheat the oven to 220 degrees C, spray steam and bake for 25 minutes until it shows a beautiful baking color.bacon bread Make Tips
1. The dough does not need to be kneaded to the expansion stage, just kneaded to the pre-expansion stage-the surface of the dough is relatively smooth, large films cannot be pulled out, and it is easier to break.
2. When shaping the dough, no matter what shape it is made, the dough should be gently patted down with both hands. Don't pat the gas completely out, tap lightly to make it easier for the dough to not deform during the shaping process. Pay special attention to not using a rolling pin to exhaust the air. The gas carbon dioxide in the dough is completely lost. The dough has a strong Q property, and the shape after shaping is too tight and the shape is easily deformed.
2. When shaping the dough, no matter what shape it is made, the dough should be gently patted down with both hands. Don't pat the gas completely out, tap lightly to make it easier for the dough to not deform during the shaping process. Pay special attention to not using a rolling pin to exhaust the air. The gas carbon dioxide in the dough is completely lost. The dough has a strong Q property, and the shape after shaping is too tight and the shape is easily deformed.