Bacon cheese bread
Sweet bread is too much to eat, and we are going to make a salty bread today. The flatbread I have recently been a bunch of bacon, be sure to share this bacon cheese bread with you, it is so fragrant.
The perfect match between cheese and bacon, full of material and nutrition, after all, cheese is the power, in the time to make breakfast, come to a bacon cheese bread full of energy, really very satisfied.
The family-style bread is very easy to operate, the material is simple, the shape can be switched at will, I made a big flower, tore it and ate it, the cheese with brushed wire, the salty bacon, it was really enjoyable.
· Production Materials ·
High flour 350 g 30 g caster sugar 4 g salt 3 g yeast 1 egg (about 50 g whole egg mixture)
Water 180 g Unsalted butter 20 g
Filling: 5 slices of bacon Mozzarella cheese to taste chives
(The moisture content of the dough is 62%)
The production step is rapid
1: Add all ingredients except butter and filling to the cook machine to knead the dough.
Water can be exchanged for milk, and if kneaded by hand, the water reserves a portion and is added according to the state of the dough.
2: After kneading the dough out of the thick film, add the butter softened at room temperature and continue kneading the dough.
3. Knead the dough until you can pull out a tough film, you don't need to knead the glove film like toast.
4, the dough round, cover with plastic wrap, put into the oven, the use of fermentation function, 28 degrees, put a bowl of hot water to increase humidity, fermentation to 2 times the size.
Now that the weather is getting colder, the room temperature is not high enough to ferment in the oven. If the oven does not have a fermentation function, use a sealed environment, put a bowl of hot water in it for fermentation, and change the bowl of hot water when the water temperature is cool.
5, the fermented dough, with the fingers dipped in some dry powder, poke into it, is not retracted or rebounded.
6: Remove the dough, gently tap for exhaust, round it, cover with plastic wrap and relax for 20 minutes.
7: Sprinkle some dry powder on the console and roll out the loose dough.
8: After the dough is slightly rolled out, turn over, smooth side to the bottom, and then roll out.
The length of the rolled out is about 35 cm, and the width is about 30 cm.
9. Sprinkle with mozzarella cheese and spread it with bacon.
Sprinkle with mozzarella cheese and chives, or add a little pepper and pork floss.
10, roll up the dough from top to bottom, do not roll too loose, otherwise there are many gaps in the middle. Pinch tightly at the mouth.
11: Cut the rolled dough into nine portions.
12, into the mold, I use an 8-inch chiffon mold, a small mold and a paper cup.
Do not fill the dough into the mold too full, and reserve a place for fermentation.
13, the use of oven fermentation function, 35 degrees, fermentation to 2 times larger.
14: Remove the fermented dough and preheat the oven at 175 degrees. The fermented dough is brushed with whole egg mixture.
15: Put in the oven, 175 degrees, bake for about 20-22 minutes. If it is colored, cover it with tin foil and continue baking. When baked, you can smell the aroma of bread bacon.
16. After baking, let it cool slightly to remove the mold.
Because there are bacon and cheese, what you can't eat should be stored in the refrigerator freezer, and when you want to eat, put it in the oven at 150 degrees and bake it for about 8-10 minutes, just like it was just made to draw.