Dough Material:
A: 100 g of high gluten flour, 50 g of low gluten flour, 50 g of egg, 55 g of fresh milk, 20 g of sugar, 1/4 tsp of fine salt, 1/2 tsp of yeast powder B: 15 g of butter
Filling: 2 strips of bacon (cut into 1/2 segments), 2 tbsp salad dressing, chopped green onion to taste
Special use: a framed flower bag
Bake: Top heat, 180°C, top for 20 minutes
1. The dough is first fermented, split and rolled and loosen for 15 minutes.
2. Roll out the dough into an oval shape.
3. Lay flat on a baking sheet for a second fermentation.
4. After fermentation is complete, brush the surface of the dough with whole egg mixture.
5. Spread over half a strip of bacon.
6 squeeze on salad dressings.
7. Sprinkle with green onions.
8. Bake tray in the oven, preheat at 180 °C, above heat, 180 °C, top and bottom for 20 minutes.
Production Experience:
◎ Bacon (bacon), also known as bacon, is made by marinating pork and processing it. Bacon is generally considered a breakfast starter abroad, cut into thin slices, grilled in a pan or fried in oil. Bacon tastes great and is often used in pastry making. Now there are also many large manufacturers in China that produce bacon, usually to the supermarket refrigerator can be found.
◎ Bacon retracts during baking, so the length of the cut should be slightly longer than the fermented dough.
◎ Bacon bread is a thin slice of bread, so it needs to be placed on the upper layer when baking.
Selected from the book "Magic Hand Baking", all rights reserved.