Only bean blossoms have a sweet party and a salty party
No, there are also sweet dumplings and salty dumplings
Of course, the foodie dispute over the sweet and salty isn't just about these two foods
Did you know that bread is also divided into "sweet party" and "salty party"?
Which party are you about bread?
Sweet bread refers to the formula contains high amount of sugar and other high-component materials (such as eggs, grease, etc.), the product has a sweet taste, soft tissue, elastic and other characteristics of bread, generally sweet bread dough sugar content of more than 18-20%, grease is not less than 8% (the minimum is generally not less than 4%). Common ones are Italian bread, fruit bread, raisin bread steaks, cinnamon bread and so on
Compared with sweet bread, the sugar content of salty bread is lower than the oil content, and the surface decoration is generally based on chopped chives, cheese, grilled sausages, common milk braided salty bread, oats baguette salted bread, red wine raisin salted bread and so on
Ingredient Preparation:
Bread portion: 200g of high gluten flour, 20g of sugar, 3g of salt, 3g of yeast, 20g of whole egg mixture, 115g of milk, 15g of butter
Meat floss filling: 50g of meat floss, salad dressing to taste, white sesame seeds to taste Surface decoration: 5 cheese slices, egg liquid, parsley crushed
Procedure:
1. And the basin to add 200g of high gluten flour, 20g of sugar, 3g of salt, 3g of yeast and 20g of whole egg liquid, and milk, milk reserved about 10%, depending on the degree of dryness and wetness of the dough increase or decrease, start the cooking machine, first stir the ingredients at low speed, and then adjust the medium speed to stir the dough out of the thick film state
Take out a small piece of dough and pull out a thicker mask, at this time the dough is malleable but not very good, and it is more difficult to pull
2. Add 15g of butter softened at room temperature to the dough, still stir the butter and dough at low speed, then turn to medium speed and stir the butter until it is completely absorbed into the dough
Until the dough is soft, extremely malleable, easy to stretch, and able to pull out thinner films
Put it in a closed fermentation tank at room temperature of 28 ° C for about an hour
3. Prepare the meat pine filling, add the appropriate amount of salad dressing and a little white sesame seed to the 50g meat floss, grasp and mix evenly, squeeze it, probably can be a ball on the line, set aside
4. Take out the fermented dough, press it simply and lightly, exhaust it, then cut it into 3 even pieces and roll it round on the board
Cover with plastic wrap or fermentation vat and let it sit for about 15 minutes
5. Loosen the small dough and roll out into small rectangular dough pieces of 15cm*20cm
Then turn it over, turn the bare side down, and place plenty of stuffing on the narrower end of the dough
When rolling up, try to roll it tightly to prevent a lot of air from storing in it and deforming it when baking
6. After rolling, cut into 3 more symmetrical segments
Cover with plastic wrap or send it to a fermentation box and ferment again, fermenting to 1.5 times larger, 30 ° C takes about 40 minutes
7. Brush the fermented bread with a layer of whole egg mixture, then put half a slice of cheese on the surface of each bread, then beautifully drizzle some salad dressing, and finally sprinkle with parsley crushed garnish
8. Put into the oven, 175 °C. Bake for 15 minutes.
The actual situation can be adjusted according to the temper of the oven, as long as the bread is swollen and the surface is golden, it is basically enough
Each one turned into a beaded little fat man, O (∩_∩) O haha~
The color is golden and the aroma is fragrant
When it is first baked, the cheese skin is crispy, the internal organization of the bread is very delicate, the meat pine filling is salty and delicious, and the friends who like to eat salty bread must not miss it!